¼ cup each: olive oil and fresh squeezed lemon juice
2 tsp each: honey and whole grain mustard
½ tsp each: salt and black pepper
Instructions
Trim brussels sprouts so that they are as tall as they are wide, then and half them. Shave them thinly using a slicer attachment on a food processor, or thinly slice with a knife. Toss brussels sprouts with cranberries.
Combine the olive oil, fresh lemon juice (from about 1 a large lemon or 2 small), honey, mustard, salt and pepper, whisking to combine.
Pour over the slaw and let rest for 15-30 minutes to allow the sprouts to soften (optional).
Notes
Prep time will take longer if you are cutting the sprouts with a knife!