Brussels Sprouts Raw Slaw
By HiggidyIf you find yourself with some spare Brussels sprouts after your Sunday roast, consider yourself a lucky person. This bright and perky raw slaw works wonderfully as a side to a Higgidy Quiche, or as a relish in a burger.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
6 total- 150 g of raisins
- 35 g of pumpkin seeds, toasted
- 2 red apples, cored and finely sliced
- 300 g of natural yoghurt
- 1 small bunch of mint leaves, finely chopped
- 500 g of brussels sprouts
Method
4 stepsStep 1
Chop off the brown end of the Brussels sprouts and remove the outer layer. Then, by hand or using a food processor, slice them as finely as possible.
Step 2
Tip into a large bowl, add the chopped apple and raisins and mix until combined.
Step 3
To make the dressing, mix the yoghurt with the fresh herbs and season generously with salt & pepper.
Step 4
Pour the dressing over the sprouts and mix until everything is well coated. Tip into a large serving bowl and sprinkle with pumpkin seeds.