The BBC Good Food logo
Zesty and crunchy sprout slaw in a bowl

Zesty & crunchy sprout slaw

A star rating of 1 out of 5.1 ratingRate
Magazine subscription – your first 5 issues for only £5!
  • 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)
high infibre7g


  • 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


  • 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.

Recipe from Good Food Vegetarian Christmas, December 2020

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 1 out of 5.1 rating

Sponsored content