Brussels Sprout Slaw

Quick and easy way to eat brussels sprouts, a veggie in the cruciferous family which is known to help fight cancer.

15 brussels sprouts

1 small carrot

½ cup vegan mayo

¼ cup dried cranberries

1 tablespoon dijon mustard

½ tsp cayenne pepper

½ tsp sea salt

Ready in 20 minutes

Serves 2

Gluten Free

High Fiber

¼ cup

dried cranberries

carrot

1 tbsp.

mustard

½ tsp.

sea salt

½ tsp.

cayenne

brussels sprouts

½ cup

vegan mayo

1. Cut off ends and remove any yellow leaves of brussels sprouts.

2. Shred brussels sprouts and carrot with a grater or food chopper into a bowl.

3. Add mayo, mustard, cayenne and salt to shredded vegetables.

4. Taste and adjust salt if desired or add more mayo for a creamier consistency.

5. Add dried cranberries to mix.

6. Eat immediately or store in glass container in refrigerator for up to five days.