Brussels Sprout Slaw
Written by: Sally Gurteen
Mix together the shredded sprouts, dates, parmesan and almonds.
Make a vinaigrette from the oil, honey, and mustard
Mix everything together and season to taste.
Serve with your cheese board or enjoy with cold turkey.
Top tip: Order our Christmas Veg Box online here, which includes the sprouts you need for this recipe!
Available in store
- 900g raw brussels sprouts, shredded
- 12 medjool dates, pitted and sliced thinly lengthwise
- 50g parmesan, grated
- 70g toasted, sliced almonds
- 4 tbsps olive oil
- 2 tbsps honey
- 2 tbsps dijon mustard
- Salt and pepper to season