In a container such as a mason jar, add 2 tablespoons of dried chia seeds and 1/4 cup of water. Let the mixture soak for 2-3 hours, best when left overnight in the refrigerator so that the substance can turn into a gel.
Rinse brussel sprouts to clean. In a food processor with a dicing blade, shred the brussel sprouts. If you don’t have a food processor that’s okay because recipe works just as well if you hand chop the brussel sprouts into halves or quarters.
In a large bowl add the chopped / shredded brussel sprouts and a hand full (I used approximately 1/4 cup) of dried cranberries and a hand full (approximately 1/8 cup) of the slivered almonds to your liking. Toss everything together.
Using a grater, sprinkle 1/2 tsp of fresh orange zest on top of the salad.
Mix together the chia seed gel, 1 tbsp of orange juice, 1 tbsp of freshly squeezed orange juice, 1 tsp of extra virgin olive oil, 1 tbsp of agave nectar and finally 1 tbsp of apple cider vinegar.
Pour dressing on top of your individual portion of raw brussel sprouts. Enjoy! You can use the dressing in other recipes as well, it’s so good.