Brussels Sprouts, Purple Cabbage And Carrot Slaw Recipe

Cooking Directions

• STEP 1.Start by shredding the Brussels sprouts, purple cabbage, and carrots using a mandoline or a sharp knife.
• STEP 2.In a large bowl, combine the shredded vegetables and toss them together.
• STEP 3.In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the shredded vegetables and toss until everything is well coated.
• STEP 5.Let the slaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the slaw chilled and garnish with some chopped fresh herbs, such as parsley or cilantro, if desired.

Cooking Tips

• For best results, use a mandoline or a sharp knife to shred the vegetables into thin strips.
• If you prefer a lighter dressing, you can substitute Greek yogurt for some or all of the mayonnaise.
• Feel free to add some additional toppings to the slaw, such as toasted nuts or dried cranberries, for extra texture and flavor.

Storage and Serving

• Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the slaw as a side dish with grilled chicken or fish, or use it as a topping for tacos or sandwiches.
• The slaw can also be enjoyed on its own as a light and refreshing salad.