Brussels Sprout Coleslaw

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By Darren Purchese

What’s worse than an overcooked Brussels sprout? Not much!

How can we make sure this never happens again? DON’T cook them at all! 😂

This slaw is perfect with lots of dishes including as a different take to Christmas lunch as a side to our Turkey Saltimbocca.

If this is part of a Christmas feast, then work smart as you have lots of other prep to do. You can make it in the morning and get it in the fridge, or slice the veg the day before, store in the fridge and dress on the day.

The dressing is light and zingy making this side salad so much more than reindeer feed.

Time

0

hour

25

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
servings

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Ingredients

Servings

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COLESLAW

500g brussels sprouts, trimmed and cleaned
1 whole carrot, large and peeled
½ red onion
80g radish
 parsley leaves, handful picked, washed and patted dry

DRESSING

80g wholegrain mustard seeds
2tbsp white wine vinegar
1 whole lemon juice
 to taste salt flakes
 to taste black pepper, freshly ground
100g olive oil, light
1

 

2

To prepare the Brussels sprouts... use a mandolin or sharp knife to finely slice the Brussels sprouts to a super fine thickness, place into a large bowl.

 

3

For the carrot… cut the carrot into long slices approx. 2mm thick, using the mandolin. Cut the strips into thin julienne using a sharp knife. Add the carrot to the bowl and mix well.

 

4

For the onion… slice the onion half on the mandolin as well and put into a separate bowl. Pour over the boiling water and leave to soften and soak for 20 minutes. Drain the water away and rinse the onion in cold water. Add the drained onion to the bowl of sliced vegetables.

 

5

For the radish… slice the radishes finely and add to the bowl. Toss all of the veg together and add the parsley leaves. Toss again and set aside.

 

6

For the vinaigrette… in a bowl add the mustard, lemon juice and vinegar, mix well with a fork or whisk and add the salt and pepper. Continue whisking as you add the olive oil in a slow steady stream to make a dressing.

 

7

Toss the salad… add half the vinaigrette at first to the salad and toss with clean hands. Add more vinaigrette as you like to adjust the wetness. Adjust the seasoning if necessary and serve.

 

1
0 hours 0 minutes
2
0 hours 0 minutes

To prepare the Brussels sprouts... use a mandolin or sharp knife to finely slice the Brussels sprouts to a super fine thickness, place into a large bowl.

3
0 hours 0 minutes

For the carrot… cut the carrot into long slices approx. 2mm thick, using the mandolin. Cut the strips into thin julienne using a sharp knife. Add the carrot to the bowl and mix well.

4
0 hours 0 minutes

For the onion… slice the onion half on the mandolin as well and put into a separate bowl. Pour over the boiling water and leave to soften and soak for 20 minutes. Drain the water away and rinse the onion in cold water. Add the drained onion to the bowl of sliced vegetables.

5
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For the radish… slice the radishes finely and add to the bowl. Toss all of the veg together and add the parsley leaves. Toss again and set aside.

6
0 hours 0 minutes

For the vinaigrette… in a bowl add the mustard, lemon juice and vinegar, mix well with a fork or whisk and add the salt and pepper. Continue whisking as you add the olive oil in a slow steady stream to make a dressing.

7
0 hours 0 minutes

Toss the salad… add half the vinaigrette at first to the salad and toss with clean hands. Add more vinaigrette as you like to adjust the wetness. Adjust the seasoning if necessary and serve.