RAW BRUSSELS SPROUTS SALAD WITH LEMON, RED WINE VINEGAR, DRIED CRANBERRIES, AND CRUNCHY ONIONS

(serves 4)

INGREDIENTS

For the Brussels sprouts salad:

1 pound Brussels sprouts, trimmed and thinly sliced, shaved

1/2 cup dried cranberries

1/4 cup red onion, thinly sliced 1/4 cup slivered almonds, toasted

Handful of baby arugula

1/4 cup parsley leaves

Lemon zest

For the lemon-red wine vinegar dressing:

Juice of 1 lemon

2 Tbsp red wine vinegar 3 Tbsp extra-virgin olive oil 1 Tbsp honey or maple syrup (adjust to taste)

Salt and black pepper to taste

PREPARATION

For the Brussels sprouts salad:

1. Trim the Brussels sprouts and remove any damaged outer leaves. Thinly slice them using a sharp knife or a food processor fitted with a slicing attachment, or mandolin. 2. In a large salad bowl, combine the thinly sliced Brussels sprouts, dried cranberries, thinly sliced red onion, herbs, arugula, and slivered almonds. Toss to mix everything evenly.

3. If you prefer your slivered almonds toasted for extra flavor, you can briefly toast them in a dry skillet over medium heat until they become golden brown. Let them cool before adding them to the salad.

For the lemon-red wine vinegar dressing:

1. In a small bowl, whisk together the lemon juice, red wine vinegar, extra-virgin olive oil, honey or maple syrup (adjust the sweetness to your liking), salt, and black pepper. Mix until well combined. 2. Taste the dressing and adjust the acidity or sweetness if needed by adding more lemon juice or honey/maple syrup. 3. Just before serving, drizzle the Lemon-Red Wine Vinegar Dressing over the Brussels sprout salad. 4. Toss the salad thoroughly to ensure all the ingredients are coated with the dressing.