Recipes

Ingredients

• 1 pound Brussels sprouts, ends removed, halved, and thinly sliced
• 3 TBSP olive oil
• ½ tsp sea salt
• ½ small red onion, thinly sliced
• 1 bunch radishes, ends removed and thinly sliced
• 1 small fennel bulb, end removed and thinly sliced
• 1 mandarin oranges (tangerines or clementines work well), chopped
• ½ lemon, zested and juiced
• 1 TBSP champagne vinegar
• 1 tsp ginger powder

• 454 grams Brussels sprouts, ends removed, halved, and thinly sliced
• 3 TBSP (45 ml) olive oil
• ½ tsp (2.5 ml) sea salt
• ½ small red onion, thinly sliced
• 1 bunch radishes, ends removed and thinly sliced
• 1 small fennel bulb, end removed and thinly sliced
• 1 mandarin oranges (tangerines or clementines work well), chopped
• ½ lemon, zested and juiced
• 1 TBSP (15 ml) champagne vinegar
• 1 tsp (5 ml) ginger powder