Brussels Sprouts Slaw
Brussels Sprouts Slaw
Get this quick and easy vegetable recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 8 hours 10 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • ½ cup Apple Cider Vinegar
  • 340 grams shaved Brussels Sprouts (about 3 cups)
  • ¼ cup Mayonnaise
  • 2 tablespoons Buttermilk
  • 4 teaspoons Lemon juice
  • 1 tablespoon Sugar
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Celery Salt
  • Kosher Salt and freshly Ground Black Pepper
  1. Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat
  2. In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight

Tagged Under

Recipes to consider