| 10 | 10 | 81 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 8 |
| 454 gm | Broccoli, raw (one large bunch, cut small) |
| 1 cup | Brussels sprouts (chopped) |
| 1/2 medium | Red onion (thinly sliced) |
| 1 large pepper(s) | Red bell pepper (thinly sliced) |
| 1 large pepper(s) | Orange bell pepper (thinly sliced) |
| 2 large | Carrots (scrubbed well, unpeeled) |
| 1/2 cup | Apple cider vinegar (dressing) |
| 2 tbsp | Extra virgin olive oil (dressing) |
| 1 tsp | Dijon mustard (grainy - dressing) |
| 1 tsp | Honey (dressing) |
Let’s assume you own a food processor – using the thinnest slicing attachment:
1. Slice the broccoli, Brussels sprouts, red onion and the peppers. Place the sliced veggies into a large bowl.
2. Change to the large grater attachment and grate carrots. Add to the other veggies.
3. Whisk together the dressing ingredients: apple cider vinegar, oil, Dijon, and honey pour over the veggies and toss well.
4. Store covered in the fridge for up to 4 days.
Vegetables provide key vitamins and minerals required for vital health and maintenance of the body
| Vegetables | 1.7 |
