Vegan Brussels Sprout Salad

– 12 oz. or 1 1/2 cups trimmed brussels sprout (raw) – 1/2 cup sliced carrots – 1/2 cup sliced red bell pepper – 1/4 cup diced pimento peppers – 1/4 cup raw cashew nuts – 1/4 cup chopped walnuts – 1/4 cup chopped cilantro

– In a food processor combine brussels sprout and pulse it until its roughly crushed or shredded like consistency. Spoon it out in a large mixing bowl.

– 4 tbsp toasted sesame oil – 1 tsp garlic powder – 1 tsp ginger powder – 2 tbsp maple syrup – 1 tbsp almond butter – salt to taste

Thinly sliced carrots added in the salad bowl

Add thinly sliced red bell pepper to the salad bowl.

Add cashew nuts, walnuts and chopped cilantro to it.

Drizzle the dressing over the salad and toss it well. Serve immediately.

Tastes best when served immediately