Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10 to 12
© Christina Holmes

How to Make It

Step

In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper. Add the brussels sprouts and toss to coat evenly. Fold in the sunflower seeds and serve.

Make Ahead

The brussels sprout slaw can be refrigerated overnight.

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