Name: Brussels sprouts slaw
Prep time: 20 min
Total time: 20 min
Yield: Serves 6–8
Ingredients: 2 tablespoons white wine vinegar; 1 tablespoon chopped fresh flat-leaf (Italian) parsley; 100 ml (3½ fl oz) light olive oil; freshly ground black pepper; salt flakes; 500 g (1 lb 2 oz) brussels sprouts, trimmed; juice of 1 lemon; ½ red onion; 80 g (2¾ oz) radishes, trimmed; 1 large carrot, peeled; 80 g (2¾ oz) wholegrain mustard

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
20 min

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

What’s worse than an overcooked brussels sprout? Not much! How can we make sure this never happens? That’s right, DON’T cook them! The dressing is light and fragrant, making this dish so much more than reindeer feed. This is a great dish to serve with the Turkey saltimbocca.

Ingredients

500 g (1 lb 2 oz) brussels sprouts, trimmed
1

Side dish
Gluten-free
December
Winter
Vegan

Method

Thinly slice the brussels sprouts to a 2 mm (⅛ in) thickness using a mandoline or sharp knife and add to a large bowl. Slice the carrot into long slices using the mandoline and then

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