Brussels sprouts salad

    25 min

    This is a very special "coleslaw" with super healthy Brussels sprouts, cranberries and almonds. I just love it!

    4 people made this

    Serves: 2 

    • 500g Brussels sprouts
    • 2 tablespoons sliced almonds
    • 2 tablespoons dried cranberries
    • 1 teaspoon honey
    • 1 tablespoon white wine vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon wholegrain mustard
    • 6 tablespoons olive oil
    • salt and pepper, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of salted water to the boil. Add Brussels sprouts and cook uncovered for about 12 to 15 minutes, until bright green and firm to the bite. Don't overcook, you don't want them to get mushy. Transfer to a colander and place inside a bowl of ice water. Drain well.
    2. Toast the almonds in a dry frying pan, until light brown and fragrant. Soak cranberries in water for a few minutes, drain well and pat dry with kitchen paper.
    3. In a salad bowl combine honey, vinegar, lemon juice, mustard, olive oil, salt and pepper and stir well. Add Brussels sprouts, almonds and cranberries and toss to coat. Serve immediately.

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