Lemony Brussels Sprout Slaw
To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted sunflower seeds are the perfect finish.
Total Time: 30 MIN Servings: 10 to 12
Ingredients
- 1/2 cup 2 percent plain Greek yogurt - 1/2 cup low-fat mayonnaise - 1 teaspoon finely grated lemon zest - 1/3 cup fresh lemon juice - 1/2 cup chopped chives - 1/4 cup chopped dill - Salt - Freshly ground pepper - 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups) - 1/4 cup plus 2 tablespoons salted roasted sunflower seeds
How to make this recipe
1 In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper. 2 Add the brussels sprouts and toss to coat evenly. 3 Fold in the sunflower seeds and serve.
The brussels sprout slaw can be refrigerated overnight.
Food and Wine, November 2012