cold water to thin the dressing out (if necessary!)
½lbBrussels sprouts, trimmed and finely sliced
2sticks celery, thinly sliced
2small beets, peeled and cut into thin matchsticks
1small sweet potato, or 2 carrots, peeled and cut into thin matchsticks
1apple, cored and thinly sliced
½small red onion, sliced into thin half moons
sea salt and ground black pepper, to taste
¼cupflat leaf parsley leaves, chopped
⅓cupraw pumpkin seeds
Make the dressing: combine all of the dressing ingredients in a blender on high until you have a smooth dressing that will just barely coat the back of a spoon. Add splashes of water and re-blend if necessary. Check the dressing for seasoning, adjust, and then set aside.
In a large bowl, combine the sliced Brussels sprouts, celery, beets, sweet potato shreds, sliced apple, red onion, and parsley. Season all of that with some salt and pepper and toss.
Pour the dressing onto the salad and toss it up. Top the salad with the pumpkin seeds. I think that this salad could hold up in its dressed state minus the apples for a couple hours if you had to bring it somewhere. Just add the apples and pumpkin seeds right before serving.
You could easily mix up the veg here. I went with beets and sweet potatoes, but kohl rabi, celery root, little turnips and fennel would all be so tasty.
I use a very basic Benriner Japanese Mandolin to make quick work of the shreds. I've had it for years and it's still so sharp--highly recommended small investment.