Instead of the more traditional red or yellow cabbage varieties, I enjoy the texture and flavor of fresh Brussels sprouts. Making this variation on the recipe is quick and easy with a little setup.

Before you start

Getting the best sprouts available is one of the three tricks to this recipe. When shopping around, make sure you can find the freshest available, either on the stem or bagged, with a dark green tone. Yellow or light green sprouts will either be flavorless or bitter.

The second trick is the selection of a good pairing of mustard and vinegar. Red wine vinegar pairs well with brown mustard, white vinegar works best with dijon, while either mustard does well with apple cider vinegar. It is important that you do not use plain yellow as this flavor will clash with everything else. Stone-ground mustards, like German Grober Senf, work well so long as they are prepared with brown mustard seeds.

The last trick comes with the style of mayonnaise in use. With commercial varieties, I tend to stick with Hellmann's as Kraft tends to add sugar and more vinegar. If you're willing to put in the effort, try making your own from scratch. Mayonnaise brings the binding and a level of richness to the recipe; different styles of mayonnaise can change the field of how this recipe works with other dishes.

Everything in Place

Trim the root from the sprouts, cut them in half, and chop as fine or coarse as you like for texture; narrow cuts will give less chew but release more flavor, wider cuts will yield more texture. Shred the carrot using a coarse grater or chop. Finely chop the scallions.

Pulling it Together

In a large mixing bowl, add the vegetables, spices, and herbs and toss to blend; try to get an even distribution if you can.

Next, in a small bowl, whisk together the mayonnaise, mustard, and vinegar until smooth to make the dressing.

Last, fold in the dressing, giving as much of an even coating to the vegetables as possible. Cover and refrigerate.

Pairing and Storage

Depending on the ingredients you selected, this slaw pairs well with:

• Red wine + Brown with sausages, hot dogs, smoked or grilled pork
• Apple cider + Brown with pulled pork, bratwurst, or roasted turkey
• White + Dijon with grilled chicken, fried or baked fish
• Apple cider + Dijon with salmon, herbed chicken, or roasted veg.

The bolder the mustard, the better it stands up to grilled or fatty meats. The sharper the vinegar, the more it cuts through fried or oily foods.

Lastly, this recipe will keep in the fridge for a couple of days. Do not freeze.