The Pioneer Woman Tasty Kitchen
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Brussels Sprouts Slaw

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Level: Easy

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Description

I always try to have something cold or at room temperature when I’m entertaining, especially during the colder months when oven space is at a premium. This Brussels sprouts slaw has become a family favorite. The two kinds of mustard give the slaw a tangy bite that stands up to those winter menus. You can make this the day before; the colors stay bright and green and actually tastes better.

Ingredients

  • ¾ cups Mayonnaise Of Choice
  • 1 Tablespoon Whole Grain Mustard
  • 2 Tablespoons Dijon Mustard
  • 3 Tablespoons Apple Cider Vinegar
  • 3 Tablespoons Sugar
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper, To Taste
  • 12 ounces, weight Brussels Sprouts, Sliced Or Shaved Thin
  • 1 bag (14 Oz. Size) Slaw Mix (I Use Rainbow Mix)

Preparation

Note: I thinly slice the sprouts after removing the stem, but you can always use a food processor.

In a large bowl, whisk mayonnaise, whole grain mustard, Dijon mustard, vinegar, sugar, salt, and pepper.

Toss in sliced Brussels sprouts and slaw mix. Refrigerate for at least 2 hours to let flavors blend. Check for seasoning before serving.

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