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Ingredients

• 2 T apple cider vinegar
• 1 bag Brussel sprouts
• 3 small carrots shredded
• 1 clove garlic minced
• 1 tsp ginger minced
• 2 T hemp oil (or oil)
• Juice of 2 oranges
• 1/2 cup raw pecans
• salt to taste

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Ready In 10 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Wash the Brusell sprouts, remove the ends and slice thin sideways. You can also just shred them using a shredder or mandolin.Peel and shred carrots
• INGREDIENTS:
  

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Step 2

• Add the Brussel sprouts, carrots and pecans to a bowl. In a small bowl, whisk the dressing ingredients together.
• INGREDIENTS:
  
• EQUIPMENT:
  

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Step 3

• Pour the dressing over the salad. You can serve immediately, but I think the salad gets better if it sits a couple hours. The flavors really marinate and develop more the longer is sits. This should last 4-5 days in the fridge. Enjoy!

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