Shred the Brussel sprouts, apple, and carrot together in a food processor.
Mix together the yogurt, vinegar, Maple syrup, and salt. Add in the vegetables and toss to coat.
Refrigerate for an hour prior to serving to allow flavors to meld.
Notes
I used my food processor to quickly shred the Brussels sprouts, apples, and carrots. You can use a box grater instead or even cut them in small strips.
I love to use a sweeter apple like honey crisp or gala in this Apple Brussels Sprouts Salad--the Brussels sprouts are sharp enough the sweetness helps.
Be sure to use only pure Maple Syrup and remember a little goes a long way.
This Apple Brussels Slaw is best after sitting for at least an hour. It keeps for 48 hours perfectly.