INGREDIENTS
1
- pound large brussels sprouts (, quartered)
1
- pound asparagus (, ends trimmed)
2
red bell peppers (, julienned)
3 cups
roughly chopped red cabbage
1 cup
cherry tomatoes
salt (, to taste)
freshly ground peppercorns (, to taste)
3 tbsp
olive oil
1 tbsp
olive oil
2 tbsp
rice vinegar
2 tbsp
smooth dijon mustard
2 tsp
honey