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.

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