Lemony Brussels Sprout Slaw
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It’s not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)
Ingredients
- 2tablespoons mayonnaise
- 1teaspoon Dijon mustard
- 2tablespoons freshly squeezed lemon juice
- 1tablespoon lemon zest
- 1/4cup olive oil
- 1 1/2pounds brussels sprouts, trimmed and shredded
- 1medium Granny Smith or other tart apple, peeled, cored and diced or shredded
- 1large shallot, chopped
- Salt
- Freshly ground black pepper
- 1/4cup chopped fresh mint leaves
Directions
To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 10 gramsCalories: 144Saturated Fat: 1 gramUnsaturated Fat: 8 gramsSodium: 313 milligramsSugar: 5 gramsFiber: 5 gramsCarbohydrate: 13 gramsProtein: 3 grams
Source: https://cooking.nytimes.com/recipes/1013349-lemony-brussels-sprout-slaw