INGREDIENTS
8 oz
Brussels sprouts, thin
2 cups
Cabbage
1/2 cup
Cranberries, dried
1 cup
Julienne broccoli
4 cups
Kale, loosely packed and then finely chopped
1 tbsp
Lemon juice
1 tbsp
Maple syrup or honey
1/8 tsp
Salt
3 tbsp
Apple cider vinegar
1 tbsp
Olive oil
1/4 cup
Pepitas or sunflower seeds or chopped almonds
1/2 cup
Greek yogurt