Ingredients

• 1/2 cup apple cider vinegar
• 12 ounces shaved Brussels sprouts (about 3 cups)
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• 4 teaspoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery salt
• Kosher salt and freshly ground black pepper

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Instructions

1. Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
2. In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.