I didn’t feel like roasting brussels sprouts and I had some purple cabbage lying around…so, why not some slaw in December? This recipe comes together very quickly. You can even make the dressing well beforehand and add it later. Note: I used half a 16oz bag of pre-washed sprouts and half a 6 oz container of shredded, washed cabbage because it’s just me and I wanted to used both items later on in the week for another couple recipes.
- 8oz of Brussels Sprouts, thinly sliced/chopped
- 3-4 oz chopped purple cabbage
- 1 1/2 TB Olive Oil
- 3 TB mayonaise (plus more to taste)
- 1 TB Red Wine Vinegar
- Juice of half a lemon
- 2 tsp spicy paprika
- Dash of crushed red pepper
- Salt and Pepper to taste
Add sliced Brussels and cabbage to a large bowl (you may want to use your kitchen shears to further cut up the veggies) and set aside. For the dressing-use a small bowl and add all ingredients. Use a small whisk or a fork until well blended. Taste as you go and adjust the flavors. Add the dressing to the slaw and stir until well coated. You may find that you have to add a tiny bit more mayo to thicken the dressing, which is what I did. Trust your judgment. Adjust seasonings as needed.