No Reviews
You must be logged in to post a review.
Brussels Sprouts Slaw
x
Print Options
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.
More Recipes from Holly Kirby
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Strawberry, Pine Nut, Feta Salad with Balsamic Dressing
by Lori Kemph | Mutt & Chops in
Salads
by Lori Kemph | Mutt & Chops in
Salads
Fresh strawberry, pine nut, feta salad with balsamic dressing. Creamy dressing...
Prep: Cook:
Serves: 6 Level: Easy
Classic 7 Layer Salad
by Chanda | My Farmhouse Table in
Salads
by Chanda | My Farmhouse Table in
Salads
An easy and traditional salad for potlucks, holidays, and family parties....
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.