Shredded Brussels sprout coleslaw
Coleslaw gets a reboot with this hearty Brussels sprouts version.
In this new take on slaw, shredded Brussels sprouts, carrots and radishes are tossed in a Greek yogurt-based dressing that is tangy and crisp. After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the Brussels sprouts.
What's great about this coleslaw recipe is how hearty it is. The sprouts add a certain heft to the side dish that I never knew was missing. Of course, the best recipes are the ones you can hack. Chopped kale is a great addition to this salad if you have some on hand.
- 3/4 pound Brussels sprouts
- 1 large carrot
- 1 cup Greek yogurt
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
- Pinch of cracked black pepper
Trim the bottom side of the brussels, removing any area that has browned. Then run the Brussels sprouts, the carrot and the radishes through the food processor, using a shredding blade.
In a small mixing bowl, gently whisk together the Greek yogurt, honey, vinegar, mustard, salt and pepper. Don't overstir it as Greek yogurt is fussy. Over-whisking it can cause it to break down and become runny. Nobody wants that!
In a large mixing bowl, combine the shredded vegetables and the slaw dressing. Chill before serving.
As a side note, the time it takes to make this salad is pretty quick but the last thing you want to do is let the shredded veggies sit around for any extended period of time, as they will be quick to wilt and oxidize. Maybe make the dressing first so you can immediately toss the salad afterwards.
Related Topics: Vegetarian