This is one of the simplest ways to utilize some good, hearty fall vegetables in a surprisingly light and filling fall salad. Finding tasty ways to use completely raw vegetables can occasionally be challenging, but by thinly slicing Brussels Sprouts and julienning raw zucchini, you can add a much needed bit of crunch to any meal.
1 Medium Zucchini, Julienned 1 Cup Brussels Sprouts, cleaned and sliced very thinly 1 Ear of Corn (kernels removed) or about 1/2 cup of corn kernals 1/4 Cup Parsley, Chopped 1/4 Cup Walnuts, Chopped 1 Cup of Broccoli Slaw Mix*
1/2 Tsp Veganaise or a 'Mayo' of your choice 1/2 Tsp Mustard 1/2 Tsp Honey or maple syrup 1 Tsp Red Wine Vinegar 1 Tsp Olive Oil
salt & pepper to taste
*Chef Note: If you can't find broccoli slaw mix or would prefer to make your own, thinly slice 1-2 broccoli stalks into long, thin strips and add about 1/4 cup julienned carrots.
Step 1: Combine all vegetables and walnuts in a large bowl and toss with salt and pepper.
Step 2: In a small bowl, whisk together mustard, mayo, honey and vinegar. Once combined, slowly whisk in the olive oil.
Step 3: Toss dressing with salad and serve.
*For a bit of sweetness, try adding a handful of dried cranberries or raisins.
This recipe is brought to you today by Laura Denby. Laura is a friend of Healthy Hoboken Girl and is currently enrolled in the Culinary Arts Program at the Institute of Culinary Education. She creates, tests and writes recipes daily and is happy to bring us this very special healthy dish.