Brussels Sprout Slaw
This Brussels Sprout Slaw is packed with fresh raw veggies and a tangy creamy dressing. It’s a versatile side dish for winter meals!
Servings: 6
Calories: 110kcal
Cost: $7
Ingredients
For the dressing:
- 150 ml mayonnaise ⅔ cup
- 100 ml plain Greek yogurt ½ cup
- zest and juice 1 lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons wholegrain mustard
- 1 teaspoon caster sugar
- ½ teaspoon each salt and pepper
For the slaw:
- 250 g brussels sprouts very thinly sliced, 3 cups
- ¼ head red cabbage very thinly sliced, 2 cups
- 2 carrots grated, 1 cup
- 2 spring onions sliced
Instructions
- Shred the raw brussels sprouts. You can do this by hand, cutting in half first so it doesn't roll, then finely slice. Alternatively you can shred them in a food processor or buy pre-shredded.
- Finely slice the red cabbage, or use a mandoline or food processor. Cut out and discard the hard white core.
- Peel and grate the carrots. Slice the spring onions.
- Add the mayonnaise, yogurt, lemon zest and juice, apple cider vinegar, mustard, sugar, salt and pepper to a large bowl and whisk to combine.
- Add the shredded brussels sprouts, cabbage, carrots and spring onions to the bowl and stir well. Refrigerate for at least 30 minutes for the flavors to infuse.
Nutrition
Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 291mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4162IU | Vitamin C: 57mg | Calcium: 63mg | Iron: 1mg