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It’s rare that people think to use Brussels sprouts as the base for a salad. The common approach to Brussels sprouts is to remove the ends, cut them in half, and roast them in the oven. That’s fine and well, but a cleanse-approved trick is to thinly slice them like shredded cabbage and toss them with both sweet and tart ingredients. This eliminates the subtle bitterness of raw Brussels.



  • 1/2 large orange, juiced and zested
  • 1 lemon, juiced and zested
  • 2 tsp. raw almond butter
  • 2 tsp. grade A maple syrup
  • 1 shallot, finely diced
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 1/2 lb Brussels sprouts, ends removed and thinly sliced
  • 1/4 c fresh mint leaves, chopped
  • 1/2 c raw pistachios, chopped
  • 1/2 c dried cranberries (free of added sugars and preservatives)


  1. Add all of the ingredients to a blender and blend until smooth.
  2. Pour the dressing into a glass jar and refrigerate until you are ready to use.
  3. Toss all of the ingredients together in a large bowl and thoroughly mixed.
  4. Remove the vinaigrette from the fridge and pour your desired amount of dressing over the salad. Toss to coat all of the dressing ingredients and serve immediately.