Brussels Sprout Slaw

A colourful Brussels Sprout Slaw taken from the Dairy Diary 2023.

5/5
1

4 servings

15 mins

Ingredients

Brussels sprouts 100g (3½ oz), stalks trimmed

Red or white cabbage 150g (5oz), trimmed

Carrot 1 large, peeled and grated

Baby leek 1, trimmed and thinly sliced

Reduced-fat mayonnaise 4 tbsp

Blue cheese such as Stilton 50g (2oz),
crumbled

Smoked streaky bacon 4 rashers

Eating apple 1, cored and finely chopped

Instructions

Cut sprouts and cabbage into shreds, then cut cabbage into short lengths. Mix well with carrot and leek. Cover and chill until serving.

Mix mayonnaise and cheese together. Cover and chill until ready to serve.

Just before serving, heat a dry frying pan until hot and dry-fry bacon rashers for 2 minutes on each side until crispy and cooked through. Drain well and chop.

Mix apple into vegetables along with blue cheese dressing and pile into a serving bowl. Sprinkle with bacon and serve as part of a salad meal or alongside cold cuts and thick chips or baked potatoes.

Cook’s Tips

Leek gives a mild onion-like flavour, but for more bite, use 2 spring onions. For vegetarians, replace the bacon with fried breadcrumbs or toasted nuts or seeds.

Categories:British Christmas Dairy Diary 2023 Recipes Festive Flavours of the World Sides