I have never enjoyed Brussel Sprouts until I had them in a salad like this. Crunchy brussel sprouts and other vegetables with an oil-free salad dressing.
Remove the ends of the carrots and brussel sprouts, and the core of the cabbage.
Julienne the carrots using a handheld julienne peeler, finely slice the brussel sprouts and cabbage, and dice the jalapenos and mint into small pieces if you are using them.
Combine all of the vegetables and raisins in a large mixing bowl.
Whisk together all of the dressing ingredients, and then pour it over the salad and combine thoroughly.
Let the salad sit in the fridge for at least an hour so the flavors can combine.
Mix again before serving, and garnish with sprouted seeds and/or green onions.