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
- Freshly ground black pepper
- ¼ cup chopped fresh mint leaves
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