Brussels Sprout Coleslaw

By Claire Smith
April 16, 2015
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Author Notes: So delicious you can skip the dressing if you wantClaire Smith

Serves: 4

  • 3 cups Brussels Sprouts
  • 1 Carrot
  • 1/4 Sweet Onion
  • 8 tablespoons Mayonnaise
  • 2 tablespoons White Wine Vinegar
  • 2 tablespoons Sugar
  • 1 tablespoon Ground Black Pepper
  1. Slice the sprouts lengthways and grate the carrot.
  2. Thinly slice the onion and mix all the vegetables together.
  3. Mix the sugar, vinegar, pepper and mayonnaise together and stir into the vegetables.

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