Updated: Dec 21, 2018
This is my all-time favorite slaw recipe. It's tart, sweet, and crisp. An unlikely pair of apple and Brussels sprouts makes this a surprising side dish, perfect for a picnic or BBQ. Whether alongside fried chicken or atop a pulled pork sandwich, this slaw slays.
1/2 cup Greek yogurt
1/2 cup olive oil
2 teaspoons dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 Lb. brussels sprouts, thinly sliced
1 macintosh apple, cut into matchsticks
1 scallion, thinly sliced
In a medium bowl, whisk together the yogurt, olive oil, dijon, vinegar, sugar, salt, and pepper.
Using a mandolin slicer or a very sharp paring knife, slice the sprouts as thin as possible.
Using the julienne blade on the mandolin, slice the apple into matchsticks.
Add the Brussels sprouts, apple, and scallion to the bowl with the dressing and toss to coat evenly.
Allow the slaw to sit, refrigerated, for at least one hour.
Store in an airtight container.