|Source||Recipe by City Market Executive Chef, Michael Clauss.|
|Prep time||5 minutes|
|Cooking time||20 minutes|
|Total time||25 minutes|
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
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.