Name: Brussels Sprout Slaw
Prep time: 15 min
Total time: 15 min
Ingredients: 6 cups shredded brussels sprouts, about 1 pound; 1/4 cup dried cranberries; 2 tablespoons roasted, salted pepitas; 1/2 cup mayo (I used vegan Just Mayo); 3 teaspoons water; 2 teaspoons apple cider vinegar; 1 teaspoon maple syrup; 1 teaspoon dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon celery seed

Ingredients

Scale

6 cups shredded brussels sprouts, about 1 pound
1/4 cup dried cranberries
2 tablespoons roasted, salted pepitas

Dressing:

1/2 cup mayo (I used vegan Just Mayo)
3 teaspoons water
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon celery seed

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Instructions

Add all dressing ingredients to a large bowl and wisk until combined.
Next, add the shredded brussels sprouts (I used a sharp knife to thinly slice them), dried cranberries and peptias to the bowl and mix until everything is evenly coated with dressing.
Slaw can be served immediately or stored in the refrigerator for up to 3 days.

Prep Time: 15 mins
Category: Side, Gluten Free, Vegan