Shredded Vegetable Salad

Salad Ingredients

1 Cup Of Brussel Sprouts

1 Cup Of Shredded Green Cabbage

1 Cup Of Red Cabbage

1 Cup Of Shredded Broccoli Florets

1 Cup Of Shredded Kale

3/4 Cup Of Shredded Chicory

3/4 Cup Of Roasted Pumpkin Seeds

1 Cup Of Dried Cranberries

Salad Method

All the vegetables can be sliced by using a mandolin, shredded in a food processor or by hand with a knife depending on your personal preference.

Combine all the vegetables in a large bowl and add and toss through the dried cranberries and roasted pumpkin seeds.

Dressing Ingredients

2/3 Cup Cider Vinegar

1/2 Cup Honey

2 Tablespoon Poppy Seeds

4 Tablespoon Dijon Mustard

2/3 Cup Grapeseed Oil

1 Teaspoon Salt

1/4 Teaspoon Freshly Ground Black Pepper

Dressing Method

Place the vinegar, honey, poppy seeds, mustard and salt in a large stainless steel bowl, add the pepper and whisk to combine.

While whisking constantly, slowly add the oil until all mixed.

If not serving immediately, refrigerate the dressing in a sealed glass jar, this dressing can refridgerated for up to 1 week.

Add the Dressing to the Vegetable Salad and combine throughly then transfer to your serving bowl.