Brussels Sprouts Salad

• 2 pounds Brussels Sprouts, Cleaned, Stems Removed
• 1 Granny Smith Apple, Cored And Cut Into Matchstick Pieces To Match The Brussels Sprouts
• 1 Small Red Onion, Finely Sliced
• 2/3 cups Dried Cranberries
• 1/4 cups Raw Apple Cider Vinegar
• 2 Tablespoons Maple Syrup (or To Taste)
• 1/4 cups Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Cracked Pepper
• Fresh Parmesan Cheese Shavings, For Garnish

1. In a food processor fitted with the grater blade, coarsely shred the Brussels sprouts. Place grated Brussels sprouts into a large bowl along with sliced apples, sliced onion and cranberries.
2. Place vinegar, maple syrup, olive oil, salt and pepper into a small glass jar with lid. Put the lid on. Shake vigorously until thoroughly combined and emulsified. Pour dressing over salad and toss to coat. Refrigerate for 1-2 hours to allow flavors to develop. Adjust any seasoning, to taste. Garnish with thin shavings of Parmesan cheese.
3. Recipe from sharingourlifeloveandfood.com.

brussels, apple, red onion, cranberries, ubc, maple syrup, ubc, kosher salt, freshly cracked pepper, parmesan cheese

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