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Frenched Green Bean and Shaved Brussels Sprout Coleslaw


For the Slaw

  • ½ cup of frenched green beans
  • ¼ cup of shaved Brussels sprouts
  • 1 small onion sliced very thin

For the Dressing

  • The zest of one lemon and half its juice
  • 2 tsp of rice wine vinegar
  • 2 tsp sour cream
  • 1 tsp mayo
  • Salt and pepper to taste


  1. Start by mixing all the ingredients together for the dressing. You can mix up the dressing the day before you make the slaw, it will only get better resting in the fridge.
  2. Prep the veggies making sure not to lose a finger in the process. I opted to slice the green beans on the diagonal with a knife creating bite sized strips akin to what a Frenching tool produces, it was a little time consuming but was a nice texture. The onion and sprouts just got a quick run over the mandolin, easy.
  3. Mix the salad and dressing together about 10-20 minutes before you will serve the coleslaw. Mix the dressing into the veggies bit by bit to be sure you don’t end up with your slaw swimming in too much dressing. Taste and adjust the flavors adding more salt, pepper or even sugar as needed. Serve as is or garnish with anything you want from nuts to cheese.