Shredded Brussels Sprout Slaw

Yield: 8 servings

For the slaw:

3 cups thinly sliced brussels sprouts

2 cups thinly sliced kale

1 cup grated carrots

1 cup diced apple

½ cup sliced almonds, toasted

¼ cup diced red onion

¼ cup diced dried cranberries

For the dressing:

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon ground black pepper