Brussels Sprout Slaw

From the kitchen of Carly

Shredded Brussels sprouts become tender and delicate when sliced thin on a mandoline. A simple toss of olive oil, bright lemon juice, and salt transforms them into a crisp slaw that's nutty, refreshing, and ready in minutes.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 ounces Brussels sprouts
  • 11 tablespoon olive oil
  • 12 teaspoons fresh lemon juice
  • 11/4 teaspoon salt
  • 1A mandoline or vegetable slicer with an adjustable blade

Instructions

  1. Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.

  2. Holding each sprout by the stem end, finely shred them on the slicer.

  3. Drizzle the slaw with olive oil, lemon juice, and salt and toss well.