Add the trimmed brussels sprouts to the bowl of a food processor fitted with the metal chopping blade inserted. Process the brussels sprouts until fine and the size of pieces of coleslaw.
In a large mixing bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and salt together until combined. Slowly whisk in the olive oil until smooth and emulsified.
Add the shredded brussels sprouts, apple chunks, pumpkin seeds, dried cranberries, and feta cheese to the bowl with the vinaigrette. Gently fold or stir the brussels sprouts and other ingredients into the dressing until combined.
Serve immediately the slaw immediately or cover and chill in the refrigerator for 1 hour before serving.
Notes
How to make this recipe with shaved brussels sprouts: if you have a food processor, pulse the shredded brussels sprouts down until fine, but otherwise shredded sprouts will substitute just fine for this recipe. Storage directions: leftover slaw lasts in an airtight container in the refrigerator for only 24-36 hours (due to the brussels sprouts and apple browning when exposed to air). It does not freeze well. To save on waste, halve or quarter the recipe to make only the amount of slaw that you plan on consuming within 24-36 hours. Roasted and salted pumpkin seeds are best for this recipe. Raw and/or unsalted also work, but just add an extra pinch of salt to the dressing.
Nutrition
Serving: 1/8 of the recipeCalories: 190kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 6mgSodium: 154mgFiber: 3gSugar: 14g