I used to hate Brussels Sprouts. The way my nanna used to boil those tiny, farty cabbages up whole and serve them in all their bitter glory made my gag reflex go into overdrive. As an adult, (questionable), I love them. Probably down to the fact that I use cooking methods that stray from my nannas tekkers of boiling the crap out of every vegetable so it was suitable fodder for the old folks home on denture cleaning day. So don’t let childhood experiences make you give these little green health bombs the swerve. Try this delicious slaw and you’ll give a shout out to the sprouts more often
- 500g Brussels sprouts
- Small bunch of kale leaves, de-stemmed
- 200g streaky bacon, diced
- 1/4 cup dried cranberries
- 1/4 cup pecans, roughly chopped
- Juice of 1 lemon
- Sea salt and black pepper to season
For the dressing…
- 1 small red onion, diced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 3 teaspoons honey or maple syrup
- First make the dressing so the onion in it has time to soften and marinate.
- Put all dressing ingredients into a small jar and shake well. Set aside.
- Cut the butts off the sprouts and tear kale from stems. Shred both using the shredding attachment on your food processor. Place shreds into large bowl, pour in lemon juice, season with salt and pepper. Mix well and set aside to marinade.
- Dice bacon and fry off until crisp in a small pan. Drain and cool.
- Add their cooled bacon, cranberries, chopped pecans and dressing and mix well.
Leftovers of this salad keeps well even when dressed. Add some shredded chicken for a salad lunch.