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Brussels sprout slaw with ranch dressing


  • 2 cups (480 milliliters) finely shaved Brussels sprouts
  • 2 carrots, shredded
  • 1 yellow onion, shredded


  • 1/2 cup (240 milliliters) milk
  • 1 tablespoons (15 milliliters) sherry vinegar
  • 1/3 cup (80 milliliters) sour cream
  • 1/4 cup (60 milliliters) mayonnaise
  • 1 tablespoon (15 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) chopped fresh chives
  • 2 teaspoon (10 milliliters) Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/4 teaspoon (1 milliliter) pepper


  1. To make the dressing, pour milk into a jar. Add sherry vinegar. Let sit ten minutes, until milk has curdled.
  2. Add sour cream, mayonnaise, lemon juice, chives, Dijon, garlic, salt and pepper to the jar. Put the lid on the jar and shake well.
  3. Add Brussels sprouts, carrot and onion to a bowl. Pour dressing over top. Toss to coat.

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