Brussels Sprouts Coleslaw

Summary

Yield
Pounds
SourceRecipe by City Market Executive Chef, Michael Clauss.
Prep time5 minutes
Cooking time20 minutes
Total time25 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.