HONEY MUSTARD BRUSSEL SPROUT SLAW
Info
A fresh addition to your Christmas meal, soft brussel sprouts with a decadent, honey mustard dressing.
Ingredients
500g Brussels sprouts
36g chopped walnuts, toasted
45g Dried cranberries
For the dressing:
110ml Biona Organic Extra Virgin Olive Oil
2 tbsp Biona Organic Apple Cider Vinegar
1 tbsp Biona Organic Agave Light Syrup
1 tbsp Biona Organic Dijon Mustard
1 garlic clove, minced
¼ tsp fine sea salt
Method
- Cut off the stalk ends of the sprouts and remove outer leaves. Shred them in a food processor using the slicing blade. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife.
- If you are using raw walnuts, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, agave syrup, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the walnuts, dried cranberries, and dressing. Taste, and add another pinch or two of salt if it needs.
- Serve and enjoy!
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