This is the type of salad substantial enough to eat as a stand alone vegan meal or as a side with protein of choice.

I love purple congo potatoes when available - delicious and packed with nutrients. The red brussel sprouts turn greenish as through the cooking process, taste pretty much the same as green brussel sprouts but a little more tender in texture.

The dressing is pretty versatile and works in with most salads and can be used as a marinade for chicken, fish pork or tofu.

**Gluten free, refined sugar free and vegan