Anti Inflammatory Ginger-Lime Brussels Sprout Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(14)

Anti Inflammatory Ginger-Lime Brussels Sprout Salad

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Ingredients

4 servings

For the salad

1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
3 scallions, thinly sliced
½ cup fresh cilantro leaves
¼ cup fresh mint leaves, roughly torn

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
1 tbsp coconut aminos
1 tbsp fresh ginger, finely grated
1 tsp lime zest
½ tsp turmeric
3 tbsp olive oil
¼ tsp salt, plus more to taste

For serving

¼ cup unsweetened coconut flakes, toasted (optional)

Instructions

1
Using a sharp knife or mandoline, shave the Brussels sprouts into thin slices, about 1/8 inch thick. Transfer to a large mixing bowl and discard any loose core pieces.
2
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, lime zest, turmeric, olive oil, and salt until the dressing is uniform and the turmeric is fully incorporated.

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