Serves 4-6 pax
For the Salad
450g of Brussel Sprouts
Handful of Kale
Handful of Cranberries
1 Fuji Apple, shredded
Half a Carrot, shredded Half a Beetroot, shredded
For the Cashew "Mayo"
4 Tablespoons Light Coconut Milk
2 Tablespoons of Sweet Miso Cashew Cream
1 Teaspoon of Wholegrain Dijon Mustard
Shred the vegetables & apple using a food processor
In a bowl, mix the coconut milk, cashew cream & Dijon mustard to create a creamy dressing. Drizzle on the salad.
Serve & enjoy!