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

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

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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Brussels sprouts slaw

Ingredients

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