Brussels sprouts are one of those things my mom made once when I was a kid. My sister—the perfect middle child—ate hers right up while my little brother and I sat there frowning at them. I think I was almost thirty years old before I gave Brussels sprouts a second shot. Now they’re one of my favorite vegetables, and this dish is my special take on coleslaw.

　　

Ingredients

serves: 4 to 6

　　2 pints Brussels sprouts, shaved on a mandoline or cut as thinly as possible

　　1/2 red onion, thinly sliced

　　2 carrots, grated on the large side of a box grater

　　1 Granny Smith apple, julienned

　　1/2 cup apple cider vinegar

　　2 tablespoons Dijon mustard

　　2 tablespoons honey

　　Kosher salt

　　1/2 cup mayonnaise

　　

Step 1

In a large bowl, toss together the Brussels sprouts, onion, carrots, and apple.

　　

Step 2

Combine the vinegar, mustard, and honey in a small bowl and whisk well.

　　

Step 3

Add the vinegar mixture to the veggies, season with salt, toss to combine, and let sit for at least 1 hour.

　　

Step 4

Stir in the mayonnaise, taste, and adjust the seasoning if needed (it probably will).

　　Cook Like a Rock Star