Brussels sprout slaw with apple, fennel and hazelnuts
20 min
Brussels sprout slaw with apple, fennel and hazelnuts
Ingredients
Dressing
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- 2 tablespoons mayonnaise*
- ¼ cup natural unsweetened yoghurt
- 1 teaspoon Dijon mustard*
- ½ teaspoon liquid honey
Slaw
- 15 Brussels sprouts halved and sliced as thinly as possible (I used a mixture of purple and green)
- 2 Granny Smith apples peel on, sliced into thin matchsticks
- 1 large fennel bulb sliced as thinly as possible (reserve fronds to garnish)
- 3 tablespoons hazelnuts roughly chopped
- 2 tablespoons fennel fronds roughly chopped
Instructions
2 steps
- 1
Whisk together all dressing ingredients in a small bowl. Season with freshly ground pepper and a pinch of salt.
- 2
Combine Brussels sprouts, apple and fennel with half the hazelnuts and half the chopped fennel fronds in a large bowl. Pour over dressing and gently toss. Sprinkle with remaining hazelnuts and fennel fronds. Serve.
Progress
0 / 2 steps
