Brussels Sprouts Slaw

A member of the Cabbage family, Brussels sprouts are a delicious alternative ingredient when making traditional slaw salads. Horseradish adds a refreshing bite to this side dish.

By Chef Jason Swank / Photography By Lexi Mire | November 10, 2016

Ingredients

SERVINGS: 4-6 Serving(s)

Slaw Dressing

1/2 cup mayonnaise
1 tablespoon horseradish
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
Salt, pepper and sugar, to taste

Slaw

1 pound Brussels sprouts, cleaned and washed
1/2 pound carrots
1/4 pound radishes, sliced thin
1 small red onion, julienned
4 ears sweet corn (husked)

Instructions

For the Dressing: Whisk together mayonnaise, horseradish, mustard and vinegar until emulsified. Season to taste.

For the Slaw: Thinly slice Brussels sprouts. Peel and shred carrots using box grater or a very sharp chef’s knife. Remove corn from cobs. Mix all vegetables together with the dressing in a large bowl. Refrigerate until serving time.