An alternative to traditional coleslaw, with plenty of flavour.


  • 1 pound Brussels sprouts, thinly sliced

  • 3 ancho chiles, stemmed, seeded and cut into rings

  • 1/4 cup olive oil

  • Salt and freshly ground black pepper

  • 2 tablespoons mayonnaise

  • 2 tablespoons sour cream

  • 2 teaspoons honey

  • 1 tablespoon apple cider vinegar


  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    Toss the sliced Brussels sprouts and ancho chiles with the olive oil, 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.

  • 3.

    Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

  • 4.

    Refrigerate and serve cold.

  • Cook's Note:

  • 1.

    Use kitchen shears to easily snip the ancho chiles into rings.

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