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Brussels sprouts: Eating Brussels Sprouts Raw
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This quick option has converted some staunch sprout haters, but should only be tried with very fresh veg. Slice the sprouts as finely as you can: this is easiest if you cut them in half first so that you have a flat surface for them to sit on. Toss with one of the following dressings and season to taste:
- German style: one part cider vinegar to two parts rapeseed oil, a good dollop of soured cream, a little wholegrain mustard, finely sliced apple and toasted hazelnuts.
- Vietnamese style: Sriracha or other chilli sauce, lime juice, rice wine vinegar, fish sauce, sunflower oil, sugar, crushed garlic, finely sliced shallots, toasted peanuts and coriander leaves.
- Japanese style: soy sauce and toasted sesame seeds.