Brussels sprouts are one of those things my mom made once when I was a kid. My sister—the perfect middle child—ate hers right up while my little brother and I sat there frowning at them. I think I was almost thirty years old before I gave Brussels sprouts a second shot. Now they’re one of my favorite vegetables, and this dish is my special take on coleslaw.
Recipe information
Yield
serves: 4 to 6
Ingredients
2 pints Brussels sprouts, shaved on a mandoline or cut as thinly as possible
1/2 red onion, thinly sliced
2 carrots, grated on the large side of a box grater
1 Granny Smith apple, julienned
1/2 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
1/2 cup mayonnaise
Preparation
Step 1
In a large bowl, toss together the Brussels sprouts, onion, carrots, and apple.
Step 2
Combine the vinegar, mustard, and honey in a small bowl and whisk well.
Step 3
Add the vinegar mixture to the veggies, season with salt, toss to combine, and let sit for at least 1 hour.
Step 4
Stir in the mayonnaise, taste, and adjust the seasoning if needed (it probably will).
