Name: Brussels sprout slaw with apple, fennel and hazelnuts
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 2 teaspoon olive oil; 2 teaspoon apple cider vinegar; 2 tablespoon mayonnaise*; 1/4 cup natural unsweetened yoghurt; 1 teaspoon Dijon mustard*; 1/2 teaspoon liquid honey; Slaw; 15 Brussels sprouts, halved and sliced as thinly as possible (this recipe used a mixture of purple and green, use whatever is available to you); 2 Granny Smith apples, peel on, sliced into thin matchsticks; 1 large fennel bulb, sliced as thinly as possible (reserve fronds to garnish); 3 tablespoon hazelnuts, roughly chopped; 2 tablespoon fennel fronds, roughly chopped

Brussels sprout slaw with apple, fennel and hazelnuts

Crunchy, sweet, nutty and with creamy dressing, this is exactly how slaw should be! Nadia Lim's tasty Brussels sprout slaw recipe is perfect when you’re craving something fresh in the cooler months

Serves 4

Prep

20M

Ingredients

Dressing

2 teaspoon olive oil

2 teaspoon apple cider vinegar

2 tablespoon mayonnaise*

1/4 cup natural unsweetened yoghurt

1 teaspoon Dijon mustard*

1/2 teaspoon liquid honey

Slaw

15 Brussels sprouts, halved and sliced as thinly as possible (this recipe used a mixture of purple and green, use whatever is available to you)

2 Granny Smith apples, peel on, sliced into thin matchsticks

1 large fennel bulb, sliced as thinly as possible (reserve fronds to garnish)

3 tablespoon hazelnuts, roughly chopped

2 tablespoon fennel fronds, roughly chopped

Method

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.

*Check label if eating gluten-free
Note

Nadia Lim

Ingredients

Method

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