Shredded Brussels Sprouts Salad with Tamari Maple Dressing
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
SaladMain Ingredient
VegetablesOccasion
Quick & Easy, Entertaining, HolidaysIngredients
- 1 tablespoon + ½ teaspoon San-J Organic Tamari 25% Less Sodium Soy Sauce
- 2 tablespoons pure maple syrup
- 1 teaspoon dijon
- 2 teaspoons balsamic vinegar
- ⅛ teaspoon ground ginger
- ¼ cup extra virgin olive oil
- 4 cups shredded brussels sprouts stems and outer leaves removed
- 2 cups shredded lacinato kale
- ½ cup 4 strips of thick cut bacon cooked bacon crumbles
- ½ cup honey crisp apple cut into bite-sized wedges
- ⅓ cup toasted almonds
- ¼ cup dried cranberries
- Pinch of sea salt
Directions
- Combine tamari, maple syrup, dijon, balsamic vinegar, ginger and extra virgin olive oil into a jar and shake vigorously until emulsified.
- Remove the stem and any discolored outer leaves from your brussels sprouts. Slice in half lengthwise and then lay flat on your cutting board. Slice into thin ribbons and set aside.
- Remove the stem from the lacinato kale and slice into thin ribbons as well. In a large mixing bowl combine the shredded sprouts and kale with the bacon, apple, almonds and cranberries and toss with the tamari maple dressing. Season with a pinch of sea salt and serve.
Recipe by @Simple_spoonfuls.
