Cranberry Orange Brussels Sprouts Slaw

• 1-1/2 pound Brussels Sprouts, Washed, Drained, Ends Trimmed Off
• 1/3 cups Pecans, Chopped
• 1/2 cups Dried Cranberries
• 8 Tablespoons Plain, Non-fat Greek Yogurt
• 2 Tablespoons Light Mayonnaise
• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 1/4 cups Apple Cider Vinegar
• 2 teaspoons Orange Zest
• 2 Tablespoons Orange Juice
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Black Pepper

1. Use a food processor to shred the Brussels sprouts or thinly slice them with a knife.
2. In a large bowl combine the shredded Brussels sprouts, pecans, and dried cranberries.
3. In a small bowl whisk together the yogurt, mayonnaise, Dijon, honey, vinegar, orange zest, orange juice, salt and pepper.
4. Pour the dressing over the slaw and toss everything until coated. Cover and refrigerate until ready to serve.

brussels, pecans, cranberries, yogurt, light mayonnaise, dijon mustard, honey, ubc, orange zest, orange juice, kosher salt, ubc

Taken from tastykitchen.com/recipes/salads/cranberry-orange-brussels-sprouts-slaw/ (may not work)