If a steady diet of hotdogs, hamburgers, ribs and potato salad packed with bacon starts to get heavy this weekend as you make your rounds through all of the cookouts, this delicious slaw is a quick and easy side dish when you’re looking to change things up.
Brussels sprouts are a fabulous and interesting alternative to cabbage and the green apple gives this dish a really subtle sweetness and interesting texture. I love a beautiful creamy dressing but I didn’t want to load this down with mayonnaise so I made the dressing with a 2:1 ratio of sour cream to mayo — the tangy sour cream gets just enough help from the mayo to make the taste familiar but complex.
- ½ pound of brussels sprouts
- 2 green apples
- 6 stalks of scallions, green parts only, thinly sliced
- 3 tablespoons of sour cream
- 1½ tablespoons of mayonnaise
- 1 tablespoon of white wine or cider vinegar
- 1½ teaspoons of vinegar
- 1 teaspoon of sugar
- 1½ teaspoons of poppy seed
- salt and pepper to taste
- Shred the brussels sprouts: first cut off the tough ends of the brussels sprouts and peel off any leaves that are browning. Then slice them thinly.
- Cut up the apples: First cut the apples into quarters and remove the core by slicing off the inside of each quarter. The cut each quarter in half and slice each of those halves thinly along the width.
- In a medium bowl, mix to ether the sour cream, mayonnaise, vinegar, sugar, poppy seed, a large pinch of salt and some black pepper. Taste the dressing for seasoning and add more salt or pepper if needed.
- In a large bowl toss the apples, brussels sprouts and scallions together. Then drizzle with dressing and toss again.