Shredded Brussel Sprout Salad

VINAIGRETTE:
3 tablespoons white wine, white balsamic or rice wine vinegar
1 1/2 teaspoons honey
1 teaspoon ginger root, freshly grated
2 teaspoons dark sesame oil
1/2 teaspoon salt
2 tablespoons avocado oil
SALAD INGREDIENTS:
1 pound brussels sprouts, shredded* (about 6 generous cups)
1 cup fennel bulb, about 1 medium, shredded
1 rib celery, shredded
1/3 cup golden raisins
1 jalapeno chile pepper or Fresno chili pepper for visual appeal, seeded and thinly sliced
2 tablespoons fresh chives, finely chopped
1/3 cup pine nuts, lightly toasted
Optional - 2 eggs hard boiled, shelled and cut in half (omit for a vegan version)

In a small bowl whisk together the first 6 ingredients of the vinaigrette until well combined. While whisking, slowly add the avocado oil. Set aside.
In a large bowl combine the shredded brussels sprouts, fennel and celery. Fold in the golden raisins and toss all ingredients with the vinaigrette until well blended. Transfer to a serving platter and top with the jalapeno or Fresno pepper, chives and pine nuts. Garnish with hard boiled egg halves if desired and serve.
*This is very quick and easy using the shredding attachment of a food processor. Otherwise one of the easy and inexpensive graters will also work!
Salad is even better the next day!

Nutrition Information