Brussels sprout slaw
Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw.
If anyone says they don’t like sprouts, give them this slaw instead and ask the question again.
Ingredients
- 250g/9oz Brussels sprouts, trimmed and thinly sliced
- 1 red onion, thinly sliced
- 2 carrots, peeled and grated
- 100²µ/3½´Ç³ú cashew nuts, roughly chopped
- 1 tsp cumin seeds
- 100²µ/3½´Ç³ú Greek-style yoghurt
- 50g/1¾oz full-fat mayonnaise
- 1 tbsp wholegrain mustard
- ½ unwaxed lemon, zest and juice
- large handful fresh chives, finely chopped
- large handful fresh flat-leaf parsley, roughly chopped
Method
Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well.
Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined.
Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt.
Stir through the chopped chives and parsley and serve.
