Brussels Sprouts Coleslaw
Summary
| Yield | |
|---|---|
| Source | Recipe by City Market Executive Chef, Michael Clauss. |
| Prep time | 5 minutes |
| Cooking time | 20 minutes |
| Total time | 25 minutes |
Description
Enjoy this seasonal twist on a classic coleslaw salad. This dressing has the perfect balance of tang and creaminess, which goes perfectly with the shaved Brussel sprouts
Ingredients
2 1/2 pounds
Brussels sprouts (fresh, thinly sliced) 8 ounces
fennel (finely grated) 8 ounces
carrot (finely grated) 1/2 bunch
scallion (chopped ) 1/4 cup
apple cider vinegar 1/2 cup
sour cream 2 ounces
buttermilk 1 teaspoon
sugar 1 tablespoon
salt, kosher 1/2 teaspoon
black pepper, ground 1 teaspoon
paprika 1/2 cup
mayonnaise 1/2 bunch
dill, fresh (roughly chopped)Instructions
Using a mandolin or knife, thinly slice (1/8’’) Brussels sprouts and place in large mixing bowl. Add grated carrots, fennel and scallions. In another small bowl, combine vinegar, sour cream, buttermilk, sugar, salt, pepper, paprika, dill and mayonnaise. Whisk to combine. Pour dressing over vegetables and mix well. Store covered in refrigerator.
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