|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