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
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.
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
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.