© Con Poulos
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10

In her light, zippy version of coleslaw, F&W's Kay Chun swaps brussels sprouts for cabbage and combines them with a mix of sweet and tart apples in a gingery yogurt dressing. Slideshow: Thanksgiving Brussels Sprouts Recipes

How to Make It

Step 1    

In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.

Step 2    

In a large bowl, combine the apples, brussels sprouts and chives. Add the dressing and toss to coat. Season the slaw with salt and pepper and serve.

Make Ahead

The slaw can be refrigerated overnight.

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