Lemony Brussels Sprout Slaw

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted sunflower seeds are the perfect finish.

  • Total Time:
  • Servings: 10 to 12

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  • 1/2 cup 2 percent plain Greek yogurt
  • 1/2 cup low-fat mayonnaise
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 1/2 cup chopped chives
  • 1/4 cup chopped dill
  • Salt
  • Freshly ground pepper
  • 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
  • 1/4 cup plus 2 tablespoons salted roasted sunflower seeds

How to make this recipe

  1. 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.

Contributed By Photo © Christina Holmes Published November 2012

500644 recipes/lemony-brussels-sprout-slaw 2013-12-06T23:35:20+00:00 Grace Parisi fall|christmas|thanksgiving|salads|side-dishes|10|12|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian november-2012 recipes,lemony-brussels-sprout-slaw 500644

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