This Lemony Brussels Sprout Slaw recipe from the NYT is amazing. Andrew made it as a Thanksgiving side, and days later I'm still obsessed with it. I even ate it for lunch the other day—alone. I mean, I had a gigantic bowl of it and it was heaven. There are only two tablespoons of mayo in the entire recipe, which makes an enormous amount of slaw, so the fats to veggie ratio is really low (unheated EVOO is good fat, so I'm not counting it against the recipe!). I would post a pic but I can't because I ate it ALL. If you think you don't like brussels sprouts, give it a go, because it tastes more like a mild cabbage when it's uncooked, and the apple and shallots take it to the next level, as the kids say.