Shredded Brussel Sprout Salad with Lemon and Oil
Pictured below with crispy oven fried pork chops that I am sharing tomorrow, look out for them, they are so good!
I’m just going to put it out there and say this recipe was developed by my youngest daughter Madison. She loves her veggies raw and loves a raw cabbage salad so one day while I was cutting my brussels sprouts preparing to saute them, she started picking at it. Then she asked me to give her oil and vinegar (she likes making her own salads) and I realized she was onto something. I really love to let her invent and do her own thing in the kitchen, even if sometimes her ideas are a bit… lets say overly creative. I never knew how good Madison was in front of the camera until yesterday when I thought it would be cute to film her making this after school – she’s a natural and may be taking over Skinnytaste someday, who knows! Sometimes she does this with lime, and apple cider vinegar, and sometimes all of the above. Here she wanted to use all three. This salad is vegan, paleo, dairy-free and gluten-free.
