Description
A refreshing and crunchy slaw made with shredded Brussel sprouts, crisp granny smith apples, and bright green onions, perfect as a side dish or taco topping.
Ingredients
Scale
- 1/3 cup mayo (you can use lite mayo or even creme fraiche)
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons White Vinegar
- 2-3 cups Shredded Brussel Sprouts (I bought them pre shredded but if you cannot find them just cut the tough core off the bottom of the sprouts and then chiffonade the leaves (cut into thin slices)
- 1/2 Granny Smith Apple Peeled and Shredded (I use the julienne setting on my mandolin slicer or you can do it by hand or on the large hole of a cheese grater.
- 1/2 Teaspoon Celery Seed
- 1 Tablespoon of Sugar
- 1/2 Cup of Chopped Scallions
- Salt and pepper to taste
- 4 Tablespoons Chopped Flat Leaf Italian Parsley
Instructions
- In a small bowl, whisk together the mayo, Dijon mustard, white vinegar, sugar, celery seed, and salt and pepper until smooth and well combined.
- In a large bowl, combine the shredded Brussel sprouts, julienned apple, sliced scallions, and chopped parsley.
- Pour the dressing over the Brussel sprout mixture and toss until everything is evenly coated.
- Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.
Notes
This slaw can be made ahead of time and stored in the refrigerator for up to 2 days. For a lighter version, use lite mayo or creme fraiche. It’s a versatile side that pairs well with BBQ, sandwiches, or as a topping for tacos.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6
- Sodium: 250
- Fat: 11
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
- Cholesterol: 5