Wash and dry the Brussels sprouts thoroughly. Trim the stem ends and remove any damaged outer leaves. Pat them completely dry.

Shred the Brussels sprouts using a food processor with the slicing blade or a sharp knife.

Transfer the shredded Brussels sprouts to a large mixing bowl. Add the grated Parmesan cheese, toasted nuts, and dried cranberries. Toss everything together gently.

Prepare the dressing by whisking together lemon juice, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl.

Pour the dressing over the Brussels sprouts mixture. Toss thoroughly to coat every strand.

Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Taste and adjust seasoning as needed.