Step 1

Wash and pat dry your Brussels sprouts, and remove root side.

Step 2

Shred the Brussels sprouts using a chef's knife, mandoline, or food processor with a shredding blade.

Step 3

In a medium-sized mixing bowl, whisk together the dressing using the olive oil, mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper.

Step 4

In a large mixing bowl, combine the shredded Brussels sprouts, shallot, dried cranberries, pecans, and the dressing.

Step 5

Serve immediately, or refrigerate.