Lemony Brussels Sprout Slaw
Updated April 21, 2016
Craig Lee for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
¼ cup olive oil
1 ½ pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt
Freshly ground black pepper
¼ cup chopped fresh mint leaves
Nutritional analysis per serving (8 servings)
13 grams carbs; 1 milligram cholesterol; 144 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 313 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
- Step 2
Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of 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 and exude some juice. 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.
Private Notes
Comments
I've seen in a lot of similar recipes where you salt the veg with a few teaspoons of salt and let it drain for 30 minutes or so to get out some of the excess moisture. I also do this with Brussels sprouts before cooking to cut down some on the bitterness. I'm just wondering if this extra step would solve some of the moisture problem where he mentions having to drain before serving. I can't wait to try this!
Here are the changes I made: Used part cabbage instead of all sprouts; used leek instead of shallots; didn't peel the apple. Once I left out the mayo. Took it to a potluck, everyone had seconds, and many asked for the recipe.
I added slivered almonds and dried cranberries, only because I had some on hand and had to use them up. I like the additional crunch and sweetness.
I absolutely loved this. It's a very welcome light and crunchy dish in the middle of a lot of heavy, starchy sides.
This has become a family favourite. Best results using a mandoline to shred the brussels sprouts extra fine. I use a lot more mustard - at least a tablespoon of Dijon or other French mustard and only half the mayo, as our fam likes a really sharp vinaigrette. Once or twice I skimped on the amount of apple or mint and the results were a bit bland, so definitely don't leave those out. Also I've had a pretty good result with wombok (chinese cabbage) when brussels sprouts were out of season.
I think this recipe is for people who don’t mind eating raw broccoli. I am not one of those people. The flavor is good but the texture I would have to call disagreeable. Not sure what made me think I would find it edible. Oh well.