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15 minutes
15 minutes
- For the slaw
- 1 pound Brussels sprouts, shaved
- 1/2 medium red onion, thinly sliced
- 1/3 cup chopped, toasted pecans
- 1/3 cup dried cranberries
- For the dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 medium clove garlic, minced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Combine the Brussels sprouts, red onion, pecans, and cranberries in a large bowl for a delightful salad.
- Prepare the dressing by whisking apple cider vinegar, maple syrup, Dijon mustard, and garlic together. Gradually stream in olive oil while continuing to whisk. Season with salt and pepper to taste.
- Drizzle the dressing over the salad, toss well, and let sit for 5 to 10 minutes before serving. Enjoy the dish and don't forget to leave a rating if you loved it!
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