Brussels sprout slaw
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Brussels sprout slaw

By Samuel Goldsmith

Use up any extra brussels sprouts in your veg box this winter by making this sprout slaw. It will go particularly well with cold cuts on Boxing Day

  • Prep:20 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 107
  • fat 7g
  • saturates 1g
  • carbs 6g
  • sugars 0g
  • fibre 4g
  • protein 3g
  • salt 0.2g

Ingredients

  • 200g brussels sprouts, trimmed and shredded
  • 1 small red onion, sliced
  • 1 carrot, sliced into thin strips or coarsely grated
  • ¼ red cabbage, cored and shredded
  • 1 tsp celery seeds
  • small bunch of chives, parsley or dill, roughly snipped or torn
  • 50g yogurt
  • 50g mayonnaise
  • 1 tsp mustard of your choice
  • 2 tsp apple cider vinegar or any other vinegar

Method

  1. Put the sprouts, onion, carrot, cabbage, celery seeds and all but a small handful of the herbs in a bowl, and mix well to combine.

  2. Put the yogurt, mayo, mustard, vinegar and seasoning in a small bowl and mix well. Spoon the dressing over the vegetables, then toss everything well to coat. Taste for seasoning. Spoon the slaw into a serving bowl or onto a platter, and scatter over the remaining herbs to serve.

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