Brussels Sprouts Slaw

Brussels Sprouts Slaw

I always try to have something cold/room temperature when I'm entertaining especially during the colder months when oven space is at a premium.   Brussels sprouts in our house are a family favorite and are on my weekly shopping list as soon as fall arrives.  I started making this for our Thanksgiving table a few years ago and after about twenty variations this recipe is the one.  Every time I make it everyone raves about it...  The popular quote always is "I love this coleslaw and I hate coleslaw".   I  now make it about twice a month and it's amazing in sandwiches.  I thinly slice the sprouts after removing the stem but you can always use a food processor.  The two kinds of mustard give the slaw a tangy bite that stands up to those winter menus. You can make this the day before, the colors stay bright and green and actually tastes better. 

3/4 Cup Mayonnaise Of Choice
1 Tablespoon Whole Grain Mustard 
2 Tablespoon Dijon Mustard 
3 Tablespoon Apple Cider Vinegar 
3 Tablespoon Sugar
1 Teaspoon Salt 
Freshly Ground Black Pepper To Taste
12 Ounces Brussels Sprouts, Sliced / Shaved Thin
1 (14 oz) Bag Of Slaw Mix (I use rainbow mix)


In a large bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, sugar, salt, and pepper. 
Toss in sliced Brussels sprouts and slaw mix. 
Refrigerate for at least 2 hours to let flavors blend.Check for seasoning before serving.



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