1. In a large bowl make the dressing: whisk together vinegar, maple syrup, mustard, horseradish, salt and pepper. Whisk in the oil until smooth. Set aside.
2. Use the grating attachment on a food processor or a box grater to shred the sprouts, radishes and carrot. Transfer to the bowl.
3.  Add the onions and cranberries (if using) and toss well to coat. Let the salad stand for 15 minutes to meld flavours. Taste and adjust seasonings as needed. Serve.

Recipe by Amy Whitson, PHEc