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Lemony Brussels Sprout Slaw Recipe - Nyt Cooking
Half-again the sauce!
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup olive oil
  • 1 ½ pounds brussels sprouts, trimmed and shredded
  • 1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
  • 1 large shallot, chopped
  • Salt
  • Freshly ground black pepper
  • ¼ cup chopped fresh mint leaves
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