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Brussels pecans cranberries yogurt light mayonnaise Dijon mustard honey orange zest orange juice kosher salt
Viewed: 102 - Published at: 3 years agoIngredients
- 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
Method
- Use a food processor to shred the Brussels sprouts or thinly slice them with a knife.
- In a large bowl combine the shredded Brussels sprouts, pecans, and dried cranberries.
- In a small bowl whisk together the yogurt, mayonnaise, Dijon, honey, vinegar, orange zest, orange juice, salt and pepper.
- Pour the dressing over the slaw and toss everything until coated. Cover and refrigerate until ready to serve.
