Colorful fall carrot and Brussels sprout slaw

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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!

Salad ingredients:

  • 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

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Dressing ingredients:

  • 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.

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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.

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Finally, in a small bowl combine remaining dressing ingredients and whisk together with a fork.

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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!

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