Winter raw vegetables with Brussels sprouts and carrots

Ingredients for 1 servings:

• 120 g Brussels sprouts
• 120 g carrot(s)
• 1 tbsp apple cider vinegar
• 2 tbsp water
• 1 pinch(s) xylitol (sugar substitute)
• ¼ tsp salt
• 10 ml extra virgin olive oil
• 10 g hazelnuts, roasted
• some parsley leaves
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

quickly prepared with a chopper

Peel the carrots, cut into chunks, and place them in a food processor. Remove any bad leaves from the Brussels sprouts and trim some of the stems. Halve them, add them to the food processor with the carrots, and chop to the desired size. In a bowl, mix a dressing of apple cider vinegar, water, salt, and xylitol. Add the chopped vegetables and mix thoroughly. Let everything rest for 10 minutes. Season to taste and add more salt and pepper if desired. Stir in the olive oil. Garnish the salad with parsley and the not-too-finely chopped toasted hazelnuts.