Brussels Sprout Slaw Recipe

This zesty, creamy, and crunchy Brussels Sprout Slaw is made with tangy Dijon mustard and is a great side dish at any dinner party.

Middle Eastern 20 Mins No cooking required Easy Serves 6 to 8

Ingredients

3 tbsp mayonnaise
1 tsp Dijon mustard
3 preserved lemons, finely chopped
A handful of chopped flat-leaf parsley
100g Brussels sprouts, finely shredded
2 medium carrots, peeled and coarsely grated
1 large red onion, finely sliced
50g red cabbage, finely shredded
30g toasted flaked almonds
Salt and milled pepper

Method

In a large mixing bowl, add the mayonnaise, mustard, preserved lemon and parsley, season with salt and milled pepper and mix well.
Add the vegetables to the mayonnaise and mix well to ensure they are evenly coated.
Stir in the toasted flaked almonds and transfer to a serving bowl.

Recipe notes

This Brussels Sprout Slaw is made with tangy Dijon mustard dressing, carrot, red onion, almonds, preserved lemon, parsley and olive oil. It’s a great side dish at any dinner party.

Brussels sprouts are delicious raw and can be used like cabbage in a zesty, creamy, crunchy coleslaw. You can substitute the tangy and spicy Dijon mustard with yellow mustard if you prefer something milder.

The elegant and functional serving bowl featured in this recipe is the Statements Ombre Green Medium Serving Bowl by Denby Pottery. Handcrafted from high-quality, locally-sourced clay and finished with a unique ombre glaze effect, it is perfect for serving salads, vegetables, chilli, curry or pasta dishes, crisps and tortillas. It can also be used as a fruit bowl or as a decorative display item.

Making this recipe vegan

This recipe is vegetarian but not vegan, as it contains mayonnaise, which is typically made with eggs. The mayonnaise can be replaced with a vegan mayonnaise (made from plant-based oils and without eggs) for a vegan alternative.

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