½ pound Brussels sprouts, shredded (about 3 cups)
1 medium carrot, shredded (about 1 cup)
1 cup very thinly sliced (into half-moons) red onion
1/3 cup buttermilk, well shaken
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon honey
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted sunflower seeds, toasted in a dry skillet over a medium-high heat until fragrant, about 3 minutes
In a large bowl toss together the Brussels sprouts, carrots, and onion. In a small bowl whisk together the buttermilk, mayonnaise, lime juice, honey salt and pepper. Add the dressing to the slaw and toss to coat, then toss in the sunflower seeds.
Makes 4 servings
Serving size: about ½ cup
Per serving: Calories 200, Total Fat 14 g; (Sat Fat 3 g, Mono Fat 3 g, Poly Fat 8 g); Protein 4 g; Carb 17 g; Fiber 4 g; Cholesterol 10 mg; Sodium 280 mg
Copyright 2017 Ellie Krieger. All rights reserved.