Ingredients
2 cups shredded rainbow slaw
1 cup shaved Brussels sprouts
1 celery stalk, thinly sliced
4 green onions, thinly sliced
½ cup mayonnaise, preferably Hellmann’s
2 tbsp apple cider vinegar
½ tsp celery seeds
½ tsp celery salt
¼ tsp paprika
Kosher salt and freshly ground black pepper
Directions
In a large bowl, stir together the slaw, Brussels sprouts, celery and green onions.
In a small bowl, stir together the mayonnaise, vinegar, celery seeds, celery salt, paprika, salt and pepper to taste.
Fold the mayonnaise mixture into the slaw mixture.
Refrigerate for two hours before serving.
To make ahead: Store in an airtight container in the refrigerator for up to two days.
