Brussels Sprout & Ginger Slaw

brussel slaw, where have you been all my life?!

brussels slaw, where have you been all my life?!

To quote the wonderful Yotam Ottolenghi: “Brussels Sprouts aren’t just for Christmas, they’re for life.”

I know exactly what he means.

Sprouts are a big hit in our house (well, ok, Dog and I enjoy them. Hubs not so much) so when I found this delicious slaw recipe I was intrigued, excited and hungry.

(mainly hungry)

apparently it lasts a week (it only lasted two days in our house so I couldn't test that theory)

apparently it lasts a week (it only lasted two days in our house so I couldn’t test that theory)

Yotam rarely steers me wrong, and this was no exception. I strayed from his instructions slightly by adding more veggies because…well…more veggies.

You can never have too much healthy stuff, amiright?!

Brussels Sprout & Ginger Slaw (serves 4)

*adapted from Yotam Ottolenghi

  • 4-6 brussels sprouts, shredded
  • 2 carrots, peeled and julienned
  • 1/2 cup shredded red cabbage
  • 1 green bell pepper, very thinly sliced
  • 3 tsps ginger root, peeled and very thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 1 red chili, de-seeded and thinly sliced
  • 2 tbsps fresh cilantro, roughly chopped
  • 1 tbsp lime juice
  • pinch of salt
  • 2 tbsps mayo
  1. Put the veggies in a bowl and mix with about half the mayo. Stir well then chill in the fridge for a few hours to let the vegetables soften.
  2. Stir in the cilantro, chili, ginger lime juice and salt. Serve.

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10 thoughts on “Brussels Sprout & Ginger Slaw

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