Recipe courtesy of Tiffani Thiessen

Brussels Sprouts Slaw

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  • Level: Easy
  • Total: 8 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: about 2 cups
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1/2 cup apple cider vinegar

12 ounces shaved Brussels sprouts (about 3 cups)

1/4 cup mayonnaise

2 tablespoons buttermilk

4 teaspoons lemon juice

1 tablespoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon celery salt

Kosher salt and freshly ground black pepper


  1. Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
  2. In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.