Brussels Sprouts Slaw
Brussels Sprouts are a required taste; they are a relatively cheap vegetable and a wonderful source of nutrients – like iron, potassium and protein. They are a fantastic antioxidant and can reduce the risk of cancer, so here is a great way to get Brussels Sprouts into your diet
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- ¼ cup olive oil
- 1 ½ pounds Brussel sprouts, trimmed and shredded
- 1 medium Granny Smith apple, peeled, cored and diced or shredded
- 1 large shallot, chopped
- 2 Tablespoon of cranberries
- Freshly ground black pepper
- ¼ cup chopped fresh mint leaves
To make the dressing, whisk together the mayonnaise, mustard, lime juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
Combine the Brussels sprouts, apple, cranberries and shallot and toss with the dressing. Add black pepper and refrigerate until ready to serve.
(It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.