BRUSSEL SPROUT CAESAR SALAD

⏱ Prep time: 15-20 minutes

🍽 Servings: 4

📈 Difficulty: Easy

🌱 Vegan

💛 Classic

DRESSING

INGREDIENTS

• 70 g cashews
• 1 tbsp nutritional yeast
• 30 ml Ginger Shot Classic
• 2 tsp mustard
• 5 tbsp almond milk
• Juice of half a lemon
• Salt and pepper (to taste)

INSTRUCTIONS

For the dressing, first put the cashews, almond milk, and Ginger Shot into a blender or food processor. Blend the ingredients until they have a creamy consistency. Then add the nutritional yeast, mustard, and the juice of half a lemon. Mix everything again until the flavors are combined. Season with salt and pepper.

If the dressing is too thick, you can adjust it with a little more almond milk or a small splash of water to achieve a creamy but slightly more liquid consistency, as desired.

SALAD

INGREDIENTS

• 250 g Brussels sprouts
• 50 g dried cranberries
• 50 g hazelnuts
• 1 can white beans or chickpeas (drained)

INSTRUCTIONS

First, clean the Brussels sprouts: wash them thoroughly and remove any damaged outer leaves. Then you can either slice the Brussels sprouts into fine strips or, for a finer texture, grate them. Both methods result in a tender texture that is excellent for a Caesar salad.
Next, roughly chop the hazelnuts. You can chop them with a knife or in a food processor, depending on how coarse or fine you prefer them.
Now, open the can of white beans or chickpeas, drain them, and rinse them briefly with cold water to remove excess salt.

 

In a large bowl, mix the Brussels sprouts, dried cranberries, chopped hazelnuts, and drained beans or chickpeas.