1 ½ pounds Brussels sprouts, trimmed and shredded
1/3 cup pecans, chopped
½ cup Paradise Meadow Julienne Cooking & Baking Cranberries
8 tablespoons plain non-fat Greek yogurt
2 tablespoons light mayonnaise
3 tablespoons Dijon mustard
2 tablespoons honey
¼ cup apple cider vinegar
2 teaspoons orange zest
2 tablespoons orange juice
1 teaspoon kosher salt
¼ teaspoon black pepper
Use a food processor to shred the Brussels sprouts or slice them thinly with a knife. In a large bowl combine the shredded Brussels sprouts, pecans, and dried cranberries. In a small bowl whisk together the yogurt, mayonnaise, Dijon, honey, vinegar, orange zest and juice, salt, and pepper. Pour the dressing over the slaw and toss everything until coated. Cover and refrigerate until ready to serve.
Notes: The salad is best if it is made the same day it is being served.