Honey Mustard Sprout Slaw
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Honey Mustard Sprout Slaw
Recipe by Courtney Roulston
Dietaries: Gluten free, vegetarian
Serves: 4 as a side
Prep Time: 15 minutes
Cooking Time:
Ingredients
500g brussels sprouts, washed
1 cup flat leaf parsley, washed, roughly chopped
1 cup round mint, leaves picked
½ red onion, thinly sliced
1 large red apple, thinly sliced
½ cup whole roast almonds, roughly chopped, plus extra to garnish
Dressing:
1 heaped tablespoon wholegrain mustard
Juice and zest of 1 lemon
1 tablespoon honey
Sea salt and pepper to taste
3 tablespoons extra virgin olive oil
METHOD
Thinly shave the brussels sprouts, discarding the thick stem, and place them into a large mixing bowl.
Add the parsley, mint, onion, apple and almond into the bowl.
Whisk together the dressing ingredients until emulsified.
Pour the dressing over the salad then toss well to coat. Place onto a serving platter then garnish with extra almonds before serving
