Lemony Brussels Sprout Slaw

The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

1 tablespoon lemon zest

1/4 cup olive oil

1 1/2 pounds brussels sprouts, trimmed and shredded

1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded

1 large shallot, chopped

Salt and freshly ground black pepper

1/4 cup chopped fresh mint leaves.

1. To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.

2. Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

Yield: 8 servings.