3 cups of chopped Brussel Sprouts
1/3 cup minced purple onion
1/3 cup Craisins, (dried cranberries)
About 1/2 cup Marzetti slaw dressing (just enough to make all the slaw lightly coated with dressing)
Put a fresh cut on the stem end of a Brussel sprout, slice it in half through the stem. Lay the sprout with the flat side on a cutting board, cut into thin slices. Pull apart all the layers, discarding any bits of hard stem. Add all the chopped Brussel sprouts to a bowl.
Mince the purple onion. Add to the bowl with the Brussel Sprouts.
Add the Craisins and slaw dressing to the bowl and stir well.
This slaw can be stored for a couple of days in the refrigerator and it will maintain its crunchy texture.