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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 298 mg
- Level: Easy
- Total: 8 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 298 mg
Ingredients
Directions
- 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.
- 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.
