1/3 cup mayonnaise
3 tablespoons apple cider vinegar
3/4 teaspoon celery seeds
12 ounces Brussels sprouts, trimmed and thinly sliced
1 large Granny Smith apple, cored and julienned
1 very firm Bartlett pear, cored and julienned
Kosher salt and freshly ground black pepper
I prefer to slice Brussels sprouts by hand instead of using a food processor or mandolin because you can get them just thick enough that way, and I happen to love their just-firm-enough bite. To get long, thin slices that hold their natural shape, I slice them lengthwise. It's easy! Just trim the root so the sprout will stand on a work surface and slice down lengthwise. If you prefer, pick up store-bought sliced ones.