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Maple Brussels Sprout Slaw

Yields1 Serving

 1/3 cup apple cider or rice vinegar
 1/4 cup canola oil
 1/4 cup pure maple syrup
 2 Tbsp. grainy mustard
 salt and freshly ground black pepper
 4 cups large Brussels sprouts
 6 radishes
 1 large carrot, scrubbed or peeled
 3-4 green onions, chopped
 1/3 cup dried cranberries

In a small bowl, measuring cup or jar, whisk or shake together the dressing ingredients.


Thinly grate the Brussels sprouts either with a knife, the grating attachment of a food processor or sharp box grater - this is easiest if you leave the stem intact to hold, then toss it when you get to the base. Thinly slice and/or grate the radishes and carrot as well. Transfer to the bowl, add the onions and cranberries, drizzle with the dressing and toss to coat.


Serves 4-6.