4 cups cruciferous vegetable florets, very finely chopped (I used a combination of broccoli, white and purple cauliflower and romanesco); a food processor can really cut down on chopping time if you have one
3 carrots, grated (I used purple and yellow; makes around 2-3 cups)
¼ cup sesame seeds
¼ cup green onion, thinly sliced
¼ cup dried fruit, chopped (berries or raisins as preferred)
Option: freshly cracked pepper
Dressing
2½ tablespoons olive oil
2 tablespoons apple cider vinegar
1½ tablespoons honey
1½ tablespoon grainy mustard
⅛ teaspoon sea salt
DIRECTIONS:
Whisk the dressing in the base of the bowl. Add in the cruciferous vegetables and fruit and toss until evenly combined. Fold in the carrots, sesame seeds, green onion. Taste test and if needed add in another dash or two of salt, along with a couple cracks of pepper.
Recipe by Love from the Land at https://www.lovefromtheland.com/cruciferous-carrot-salad/