Creamy Brussels Sprout Slaw

I've never been a huge fan of brussels sprouts.  When they're cooked, I find they have a bitter taste.  Last week I saw a recipe for a brussels sprout salad, which gave me the idea to try them raw.  I took inspiration from one of my mom's broccoli salad recipes, and I used apple cider vinegar and honey since they are our current favourites.  You'll want take the toughest outer leaves off of the brussels sprints  and slice them from side to side so they shred like cabbage, not from the stem end.  Below is the resulting salad.  We all love it so much, I went out for more brussels sprouts yesterday!  Parenting tip:  have the kids try it before you tell them what's in it.  

Creamy Brussels Sprout Slaw

Dressing:
1/4 c light mayo
2 tbsp honey
1/2 tbsp apple cider vinegar

Salad:
8-10 oz Brussels sprouts, trimmed and very thinly sliced (mandolin works best)
1/4 c dried cranberries
1/4 c toasted pepitas
1/4 c diced red onion
1/4 c chopped, cooked bacon or pancetta, or thinly sliced prosciutto (optional)

Whisk together dressing ingredients in a bowl large enough to hold your salad.  Add all other ingredients, toss and refrigerate for at least an hour.  This should keep up to two days.