Brussels Sprout Slaw
A colourful Brussels Sprout Slaw taken from the Dairy Diary 2023.
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
crumbled
Smoked streaky bacon 4 rashers
Eating apple 1, cored and finely chopped
Instructions
1
Cut sprouts and cabbage into shreds, then cut cabbage into short lengths. Mix well with carrot and leek. Cover and chill until serving.
2
Mix mayonnaise and cheese together. Cover and chill until ready to serve.
3
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.
4
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.
