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Zesty and crunchy sprout slaw in a bowl

Zesty & crunchy sprout slaw

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6-8

Have this sprout slaw up your sleeve for the festive period. Serve with ham or leftover meat in a sandwich, or simply in a big bowl topped with nuts or feta

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (8)
HighlightNutrientUnit
kcal194
fat12g
saturates2g
carbs12g
sugars10g
high infibre7g
protein7g
salt0.2g
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Ingredients

  • 50g flaked almonds
  • 2 tbsp mixed seeds (we used pumpkin, sunflower and linseed)
  • 800g Brussels sprouts, halved and finely shaved on a mandoline
  • 1 small red onion, halved and thinly sliced
  • small bunch of mint, leaves picked and finely chopped
  • 50g dried cranberries

For the dressing

  • 1 lemon, zested and juiced
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tsp tahini paste
  • 3 tbsp extra virgin olive oil

Method

  • STEP 1

    Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don’t catch. Leave to cool with the almonds.

  • STEP 2

    Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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