Brussel Sprout Slaw with Camelina Gold



1 pound brussel sprouts, trimmed and shredded

1 carrot, shredded

½ small red onion, shredded

1 apple, shredded

¼ cup camelina oil

2 tablespoons apple cider vinegar

Salt to taste

Roasted almonds, sliced


1.  Combine the first four ingredients in a medium size bowl.

2.  Whisk together camelina oil, apple cider vinegar and salt.

3.  Pour dressing over salad and toss.

4.  Place in refrigerator for 2-3 hours.

5.  Top with almonds before serving.

**The vinegar will help to tenderize the vegetables and aid in digestion**

Recipe by Andrea Withey