Yup! A salad made of brussel sprouts. It’s a great way to make them more approachable. It’s super simple and will chase away any memory you have of gross overcooked steamed brussels. This slaw has a good crunch and nice tangy flavor. It makes a super healthy and light side dish for your hearty winter meals.
- 10 brussel sprouts
- 2 baby carrots, julienned or grated
- 1 stalk of celery, very thinly sliced
- 1 small shallot, halved and very thinly sliced
- 1 tbsp sunflower seeds
Lemon Garlic Buttermilk Dressing
- zest and juice of 2 lemons
- 1 clove garlic, grated on a microplane, or minced
- 1 cup buttermilk
Trim off the outer leaves of the brussel sprouts. Hold them by the stem end and thinly slice into rounds, top to bottom. Break apart the rounds and mix in carrots, celery, shallot and seeds. Stir the dressing together and dress the salad with desired amount, there will be extra. Season the slaw with salt and pepper, mix thoroughly and enjoy. This slaw will benefit from marinating in the dressing. Makes 2 generous servings.