Brussels Sprouts Salad with Carrots, Apples, Pistachios & Poppy Seed Dressing

Ingredients

• FOR THE SALAD:
• 1-½ whole Large, Crisp Red Apples, Skin On, Cored Then Diced
• 2 teaspoons Lemon Juice To Sprinkle And Toss Over The Diced Apples To Prevent Browning
• ¾ pounds Brussels Sprouts, Cleaned And Shredded
• 2 whole Large Carrots, Cleaned, Peeled, And Shredded
• 5 ounces, weight Shelled And Salted Pistachios
• FOR THE DRESSING:
• ⅓ cups Vegan Mayonnaise (or Regular If Not Making A Vegan Version)
• ¼ cups Soy Milk (or Regular Milk If Not Making Vegan Version)
• 3 Tablespoons Champagne Vinegar
• 3 Tablespoons Agave Nectar (or Honey If Not Making Vegan Version)
• 1-½ teaspoon Dried Mustard
• ½ teaspoons Salt
• ¼ teaspoons Ground Black Pepper
• 1 Tablespoon Poppy Seeds