We eat a lot of barbecue at our house and I usually serve it with a cole slaw of some sort. I wanted to try something new, so I decided to shred some brussel sprouts instead of cabbage. My husband dislikes mayonnaise, so the dressing for this slaw is dairy free. The flavor of raw brussel sprouts is similar to green cabbage, but with a little more earthy flavor.
- 8-10 large brussel sprouts, shredded
- 1/4 C. lemon juice
- 1 t. sugar
- 1/2 t. salt
- 1 T. olive oil
Whisk the lemon juice, sugar, salt, and oil in a large bowl. Add the shredded brussel sprouts. Toss to combine. Serve at room temperature or chill for an hour before serving.