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Brussels sprout slaw with ranch dressing
Ingredients
- 2 cups (480 milliliters) finely shaved Brussels sprouts
- 2 carrots, shredded
- 1 yellow onion, shredded
Dressing:
- 1/2 cup (240 milliliters) milk
- 1 tablespoons (15 milliliters) sherry vinegar
- 1/3 cup (80 milliliters) sour cream
- 1/4 cup (60 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (15 milliliters) chopped fresh chives
- 2 teaspoon (10 milliliters) Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon (2.5 milliliters) salt
- 1/4 teaspoon (1 milliliter) pepper
Directions
- To make the dressing, pour milk into a jar. Add sherry vinegar. Let sit ten minutes, until milk has curdled.
- Add sour cream, mayonnaise, lemon juice, chives, Dijon, garlic, salt and pepper to the jar. Put the lid on the jar and shake well.
- Add Brussels sprouts, carrot and onion to a bowl. Pour dressing over top. Toss to coat.
