2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup shallot, halved and thinly sliced
⅓ cup dried cranberries
⅓ cup pecans, chopped
Wash and pat dry your Brussels sprouts, and remove root side. Shred the Brussels sprouts using a chef's knife, mandoline, or food processor with a shredding blade. In a medium-sized mixing bowl, whisk together the dressing using the olive oil, mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper. In a large mixing bowl, combine the shredded Brussels sprouts, shallot, dried cranberries, pecans, and the dressing. Serve immediately, or refrigerate.