When you think of brussels sprouts, do you think of over boiled, mushy little grey balls on a plate? You know what I'm talking about.....that smelly little vegetable your mum placed on your dinner plate and insisted you eat before leaving the table.
Well, I certainly remember.
Now, however I have a completely new memory. One tasting of freshness and zing.
If you give this recipe a try, you too might be able to banish those evil memories.....
Brussels Sprout Slaw
18 brussels sprouts | 1 red onion | 3 tbsp coconut yoghurt | juice of 1 lemon | 1 tsp dijon mustard | Sea salt and pepper
Serves 6 as a side dish
- Using the fine shredder attachment on your food processor or a mandolin, finely slice your brussels sprouts and red onion, giving the sprouts a good wash.
- In a separate jar (or bowl), place the coconut yoghurt, lemon and mustard and give a good shake to combine. Season well and adjust the consistency by adding more lemon juice or a little water. (This can be made a day in advance).
- At least 1 hour prior to serving, mix your dressing through the shredded sprouts and onion thoroughly.
I personally like to dress the salad a good hour before serving as it helps to soften the sprouts a little.