For the Salad:
¾ cup raw Brussels sprouts, ends trimmed, shredded (about 5 sprouts)
2 radishes, sliced thin
¼ green apple, sliced into thin strips (I love Grannysmith for this)
1 large green onion, sliced thin
1 TBLSP raw unsalted sunflower seeds
For the Dressing:
1/8 teaspoon dried tarragon (fresh is even better)
1 TBLSP Veganaise (or any mayo of your choice)
A slosh of apple cider vinegar
Salt and pepper to taste
- Combine all the ingredients for the salad in a small bowl.
- Then mix all the dressing ingredients together. Plop the dressing into the slaw and stir gently until the dressing is evenly distributed.
The bottom photo uses the slaw as a side dish for Fig Linguini. Yummy!