Shaved Brussel Sprouts Salad

In a large bowl, combine the olive oil, vinegar, mustard, ginger, honey, and a 1/4 teaspoon each of salt and black pepper. Mix well. (Pro tip: Use a microplane to finey mince the ginger directly into the bowl. That way you won't have any large chunks!) 2. Once you've diced the shallot, stir it into the dressing so the flavor can mellow. Add in the brussels sprouts after finely shredding them with a knife or food processor, too. Toss well. 3. Add the cranberries and pecans, and toss again. Adjust any seasoning to taste, and then let the salad marinate for at least 30 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but I recommend storing the shredded brussels sprouts separately from the dressing for the best taste and texture later. 4. prep5 mins 5. cook0 mins 6. total5 mins