2cupsshredded cabbageSave time by buying bagged, shredded cabbage!
½cupdried cranberries
½cupsliced almonds
Instructions
Make the Brussels sprouts
In a bowl, toss together the Brussels, oil or maple syrup, vinegar, and salt.
Air fry at 400F for 8-10 minutes, shaking (and checking their progress) after 5 minutes and then at 8 the minute mark. You're going for crispy and browned, but not burnt!
Make the dressing (see note for oil-free option)
Combine all of the dressing ingredients, except the salt and pepper, in a mason jar. Shake until everything is well combined. Season to taste with the salt and pepper. Shake again before adding the dressing to the salad.
Assemble the salad
In a large bowl, toss together the avocado and lemon juice. Add the cooked Brussels sprouts and the cabbage, cranberries, and almonds, and toss well.
Serve with the dressing on the side.
Notes
Use maple syrup instead of oil for an oil free option. Just note that if you ditch the oil, the finished product won't be quite as crispy as the version with oil. But it's still delicious!If you want this to be oil free, just use your favorite fat-free balsamic vinaigrette here.You will have more dressing than you need. The extra dressing will keep for 3-4 weeks in the refrigerator.For nut-free, use pumpkin seeds in place of the almonds.Calorie count is for the recipe with oil.