Zesty & crunchy sprout slaw

Contains pork – recipe is for non-Muslims/non-pork eaters.

Have this sprout slaw up your sleeve for the festive period. Serve with ham or leftover meat in a sandwich, or simply in a big bowl topped with nuts or feta

Prep:20 mins
No cook

Easy

Nutrition per serving

kcal 194
fat 12g
saturates 2g
carbs 12g
sugars 0g
fibre 7g
protein 7g
salt 0.2g

Ingredients

50g flaked almonds
2 tbsp mixed seeds (we used pumpkin, sunflower and linseed)
800g Brussels sprouts, halved and finely shaved on a mandoline
1 small red onion, halved and thinly sliced
small bunch of mint, leaves picked and finely chopped
50g dried cranberries
1 lemon, zested and juiced
1 tbsp white wine vinegar
1 tbsp honey
2 tsp tahini paste
3 tbsp extra virgin olive oil

Method

Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don’t catch. Leave to cool with the almonds.
Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.