Brussels Sprouts Coleslaw

Today I had 8 ladies here for a luncheon and served this salad. All 8 ladies wanted the recipe. It is scrumptious and so different because of the dressing and shredded brussels sprouts.The flavor is just so creamy and went perfect with the hot vegetable soup and rolls that were served along with it. It is being made tomorrow night to serve alongside a chicken wild rice casserole. It’s just one of those salads that would go well beside any dish.

1 (32 oz) package Green Giant Fresh Trimmed and peeled Brussels Sprouts

1/2 cup finely chopped red onion

1/2 cup shredded carrots

1/2 teas salt


1 cup mayo

1 tables white vinegar

1 tables prepared horseradish sauce

1 teas Dijon mustard

1/4 cup chopped fresh parsley

1 clove garlic, minced

Pour half of the Brussels sprouts into a colander and lightly rinse. Store remainder in fridge (we doubled the recipe so used the whole bag).

Finely shred Brussels sprouts and set aside.

In a large bowl, mix all dressing ingredients until well blended. Add sprouts, onions, carrots and salt; toss to coat. Refrigerate 30 min to blend flavors…Makes about 12 servings (if you used the whole bag of sprouts).

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