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
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