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
In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.
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.
The slaw can be refrigerated overnight.