- 2 pounds Brussels sprouts, shreaded
- 4 cups julienned apples
- 2 cups julienned carrots
- 1 cup chopped pecans
- 1 tablespoon fresh orange zest
- ¼ cup fresh parsley, minced
- salt/pepper to taste
- 2 dates
- 1½ cups orange juice
- 2 tablespoons chia seeds
- 1 teaspoon salt
- 2 cloves garlic
- a few dashes chipotle powder (to taste)
Puree all dressing ingredients in a blender. This dressing will thicken as it sits. If it becomes too thick, simply add a little water to thin.
Chop and shred Brussels sprouts by hand, or add half to a food processor for a mixed texture.
Add remaining ingredients, and dress as desired with chipotle dressing. Add a little dressing at a time as to not overdo it.
Extra dressing keeps well in the fridge and is perfect on traditional salads or as a marinade.
For more recipe ideas, visit Garden Fresh Foodie