6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl. In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper.
Pour enough dressing on the slaw to moisten it well.
Add the cranberries.
Check for seasonings and serve cold or at room temperature.