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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
A refreshing shaved vegetable salad with the coldest crunch, blending the natural flavors of seasonal veggies with a zesty dressing that brings warmth to the colder months.
For more salad fun, watch New Leaf!
2 large candy cane or golden beets, peeled
5 tricolor carrots, peeled (or 1 bag of tricolor baby carrots)
4 green onions
10 fresh brussels sprouts or 1 small head of napa cabbage (bug free)
2 bags of shredded iceberg lettuce
1/3 cup Tuscanini Extra Virgin Olive Oil
2 tablespoons Tuscanini Apple Cider Vinegar
juice of 1/2 lemon (or 1 and 1/2 tablespoons Tuscanini Lemon Juice)
1 tablespoon Gefen Honey
1 tablespoon Haddar Dijon Mustard
1 teaspoon cumin
toasted pumpkin seeds
Using the shredding blade on a food processor (or a hand grater), shred the beets, carrots, green onions, and brussels sprouts (or cabbage).
In a mason jar, shake up the dressing ingredients until all are blended.
Combine the vegetables and lettuce in a large bowl. Pour the dressing over the salad and mix well.
Marinate for 30 minutes and top with toasted pumpkin seeds.
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