Shave or shred Brussels sprouts with food processor or mandoline into large bowl. Shred onion thinly and toss with Brussels. Mix in nuts and cranberries and set aside.

Whisk remaining ingredients together until well emulsified and pour over salad. Toss thoroughly and let sit for at least 20 minutes before serving.

Serves 4-6

Matt Props is the owner and chef at Stay Fresh Veg, a Durham-based business offering plantbased pop-up restaurants, cooking classes, catering and more. Learn more about it at stayfreshvegan.com. He is vegan in a meat-eating family, which creates some interesting family meals. This salad has turned some heads (including ours) for its fresh and bright flavors. Just don’t tell anyone it’s vegan.

“My gatherings are with my wife’s family. At first they were all super skeptical (true Southerners and all) about vegan food for the holidays, but now it’s evolved to where I do all the cooking and they just bring a small turkey over to supplement the meal. They are some of my biggest fans now. I make cornbread stuffing, mashed potatoes, mushroom gravy, Brussels a few ways, roasted root vegetables, cranberry-orange sauce, candied nuts, maple glazed tempeh, chai pumpkin pie & whatever else grabs my attention. Pretty traditional flavor profiles with a little extra. All vegan, all reasonably healthy.”