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Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips - gluten free, dairy free, egg free, nut free
FROM JESSICA'S KITCHEN11Ingredients
40Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 3 lemons (1/2 cup)
- 3 oranges (small, scant ½ cup)
- 1 Tbsp. honey (or maple syrup)
- 3 Tbsp. apple cider vinegar
- 2 1/2 tsp. kosher salt
- 1 tsp. crushed black pepper
- 1/4 cup extra-virgin olive oil
- 3 lb. brussels sprouts (6-7 cups approximately, outer leaves removed and stems cut)
- 2 persimmon (stem removed, grated)
- 1 jicama (medium, peeled and grated)
- 1 cup coconut chips (sweetened)
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