Recipe courtesy of Tiffani Thiessen
Save Recipe Print
Total:
8 hr 20 min
Active:
20 min
Yield:
about 2 cups
Level:
Easy

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Brussels Sprouts Slaw

Recipe courtesy of Food Network Kitchen

Brussels Sprout Slaw

Recipe courtesy of Damaris Phillips

Pulled Pork Sliders with Brussels Sprouts Slaw

Recipe courtesy of Food Network

Brussels Sprout Slaw with Raspberries and Almonds.

Recipe courtesy of Fisher® Nuts

Preppy Joe with Spicy Brussels Sprout Slaw

Recipe courtesy of Geoffrey Zakarian

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

Recipe courtesy of Guy Fieri

Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw

Recipe courtesy of Bobby Flay

Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing

Recipe courtesy of Silvana Nardone

Browse Reviews By Keyword

          Latest Stories