Thursday, May 22, 2014
In the kitchen on Thursday: Traditional Brussel Sprout Slaw
Approximately 1 lb. brussel sprouts
2 Tbsp. Mayonaise
1/2 Tbsp. Dijon mustard
1/2 tsp. Honey
Pinch of salt
Wash sprouts and cut off ends. Slice into strips and break up in a bowl. Add the rest of the ingredients and mix thoroughly. Allow to sit for at least 1 hour before serving. Store in the refrigerator.