Make-Ahead Brussels Sprout Slaw with Maple Vinaigrette
apple cider vinegar
thinly sliced Brussels sprouts (about 1 lb/500 g)
Whisk together oil, vinegar, maple syrup, shallot, mustard, salt and pepper. Toss Brussels sprouts with vinaigrette to coat. (Make-Ahead: Complete recipe to this step; cover and keep chilled up to 1 day.)
Stir in pecans and cranberries just before serving.
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