After everyone's had their fill of boiled Brussels sprouts, there are still plenty of ways to eat this controversial green vegetable. One of these is to eat it raw as a delicious and crunchy slaw. It's a refreshing side dish and goes with just about everything. It's vegan too.
1large shallotor 3 spring onions (scallions) or half a red onion
250gBrussels sprouts
2carrotsscrubbed
1eating apple
pomegranate seeds (optional)
Instructions
In a medium sized bowl, finely grate in the lemon zest. A microplane* is excellent for this. Add the lemon juice, mustard, salt and pepper.
½ lemon, ¼ tsp fine sea salt, good grinding of black pepper, 2 tsp wholegrain mustard
Whisk in the olive oil, a little at a time. This should give you a thick (ish) dressing, although it doesn't really matter if it doesn't emulsify properly .
3 tbsp extra virgin olive oil
Remove the skin from the shallot or red onion and chop finely with a sharp knife. If using spring onions (scallions), trim and slice finely. Stir them into the dressing so they have a chance to marinade a little whilst you prepare the rest of the veg.
1 large shallot
Scrub the apple, quarter and core it, then cut into matchstick sized pieces and add to the bowl.
1 eating apple
Give the carrots a good scrub, but don't peel them unless the skin is particularly manky. Top, tail then coarsely grate them. Add to the bowl.
2 carrots
Trim the Brussels sprouts of any damaged outer leaves, then slice them finely with a sharp knife or a food processor. Tip into the bowl.
250 g Brussels sprouts
Give everything a good mix so that all the veg bits are coated in the dressing. Seasoning is a very personal thing, so check this now and add a little more salt and / or pepper if you see fit. Likewise, if you feel it needs a bit more lemon juice, add another squeeze or two.
Transfer to a serving bowl and scatter some pomegranate seeds over the top if liked.
pomegranate seeds
Notes
Serves four to six people, depending on what else you're eating at the time.You can serve the slaw straight away, or it will keep in an air tight container in the fridge for up to four days. Just give it a good stir before serving.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.