Recipe courtesy of Tiffani Thiessen
Episode: Big Game
Print
Total:
8 hr 20 min
(includes chilling time)
Active:
20 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1/2 cup apple cider vinegar
  • 12 ounces shaved Brussels sprouts (about 3 cups)
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 4 teaspoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery salt
  • Kosher salt and freshly ground black pepper

Directions

Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.

In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.

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