Trim the ends from each Brussels sprout deeply, about half an inch each. Peel the leaves off individually and add to a large mixing bowl, until only the inner, compactly grown leaves are left. Discard this inner part.

Add the spring onions, walnuts, ginger and parsley, and the raw apple cider vinegar.

Add a splash of olive oil, sea salt, and black pepper and adjust seasonings, to taste.

This salad is best left in the refrigerator for at least 3 hours before serving, so that the raw Brussels sprouts leaves can marinate and be somewhat softened by the raw apple cider vinegar. Try to make it in the morning sometime, so it will be perfect for your picnic!