Shredded Brussels Sprouts and Kale Salad
Shredded Brussels Sprouts and Kale Salad (great for all phases)
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice, from 1 to 2 lemons
1 tablespoon plus 1 teaspoon Walden Farms Pancake Syrup
2 tablespoons cold-pressed extra-virgin olive oil
8 ounces brussels sprouts, very thinly sliced (about 3 cups)
6 Lacinato kale leaves, stemmed and thinly sliced
1/3 cup raw hulled sunflower seeds, toasted (Phase 4 only)
1/4 cup raisins or dried cranberries (Phase 4 only)
Note: If you don’t have Lacinato kale on hand, try using Swiss chard or regular kale instead.
Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of whisk in oil until emulsified.
In a salad bowl, toss together brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.