1 cup Brussels Sprouts, finely shredded in a food processor
1 serving Plain, Low-Fat Yogurt
1 tsp. finely grated Lemon Zest
1 Tbsp fresh Lemon Juice
1 tsp. fresh Chives, chopped
1 tsp. fresh Dill, chopped
Ground Black Pepper, to taste
In a bowl, whisk together yogurt, lemon zest, lemon juice, chives and dill and season with pepper.
Add the Brussels Sprouts and toss to coat evenly. Refrigerate and serve.