Brussel Sprout Slaw
Great as a side dish or let it shine on its own. This salad has the perfect balance of sweet, sour and savoury.
20 minutesPrep Time
5 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings170 g medium brussel sprouts trimmed and finely shaved
1/4 cabbage, shredded
60 g cavolo nero, blanched and choppedSorry this product is not available at your store
1 apple, cut into matchsticks
2 sticks celery, chopped
50 g reduced sugar dried cranberries
50 g walnuts, toasted
1 small garlic clove, crushed
250 g greek yoghurt
1 tsp english mustard
2 tbsp extra virgin olive oil
1 lemon, juiced
Directions
- Soak cranberries in boiling water for 20 minutes. Drain and set aside.
- On a chopping board, cut the cavolo leaves off the stem by slicing out any tough central stalks. Rinse leaves and roughly chop.
- Bring a saucepan of salted water to a boil, drop in the cavolo leaves and cook for 2-3 minutes or until it darkens in colour. Remove, and immediately plunge into ice water to stop it from cooking further. Drain.
- To make the dressing, place the yoghurt, garlic, mustard, lemon juice, olive oil in a bowl and whisk well. Season to taste.
- In a large bowl, add the brussel sprouts, cabbage, cavolo, apple, celery and cranberries. Drizzle over the yoghurt dressing and toss well. Transfer salad to a serving platter and chop and sprinkle over the walnuts and serve.