I love eating the colors of the rainbow every day. Lots of fruits and vegetables to choose from. I particularly love purple cabbage and this sweet tart salad which is really good over warm quinoa.
I am not giving exact measurements here, just approximations, since the size of cabbage and Brussels sprouts vary.
Creamy Honee Mustard Dressing (makes about 1 cup)
1/2 cup raw cashews
1 cup filtered water
1 tablespoon stoneground mustard
1 tablespoon white balsamic vinegar
1/2 tablespoon Bee Free Honee
Place everything into the Vitamix. If you don’t have a Vitamix, get one, haha, or soak the cashew for at least 4 hours. Let it rip until well blended.
Brussels sprouts, about a dozen
Purple cabbage, about 1/4 of a medium cabbage
Toasted sliced almonds, about 1/2 cup
Dried cherries, about 1/4 cup
Toast the almonds in a 325 for about 15 minutes or until you smell them. Check them so they don’t burn.
Thinly slice the Brussels sprouts and cabbage. Toss with almonds and cherries. Pour about half of the dressing over the salad and mix well. Add as much as you like. Let the salad sit for a bit to allow the flavors to marry. Enjoy!