I was feeling a little bummed about losing my blogging momentum while traveling, but today I happily got the opportunity to help make dinner in my aunt and uncle’s beautiful kitchen. I was eyeing some lonely leftover raw yellow carrots and baby carrots that weren’t needed for soup making and decided they were destined for a salad. My aunt pulled out some brussels sprouts from the fridge and suggested making a slaw, inspiring this colorful fall side. A little improvisation, including a tangy orange juice dressing, led to this pretty and tasty result!
- 4-6 carrots or the equivalent (I used a mix of yellow and white carrots and orange baby carrots)
- 1 cup of fresh brussels sprouts
- 1/3 cup dried cranberries
- 1/4 cup walnut pieces
- 1/4 cup orange juice
- 1/4 cup extra virgin olive oil
- juice of 1 lime
- 1 Tbsp honey
- 1 tsp spicy brown or dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp fresh ground black pepper
Trim the carrots and grate them (or shred in the food processor) and place in a large bowl. Note: If using yellow carrots, drizzle the juice of 1/2 the lime over the carrots and toss lightly to prevent them from oxidizing and turning brown, which they quickly started to do as you can see in the picture below.
Next, thinly slice the Brussels sprouts by hand or in food processor, and add to the bowl. Add the dried cranberries as well.
Lightly toast the walnuts in a small frying pan (dry, no need to add oil) over low heat until they start to become fragrant, and add to salad.
Pour over dressing and toss to distribute evenly. Unlike a lettuce salad, you want the dressing to have some time to sit on the salad (at least 10 min) and bring all the flavors together. Enjoy!