Fruity Brussels sprouts
25 min
Sprouts give a pale, frilly look to this crisp raw salad.
Brenda Houghton
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Ingredients
Serves: 4
- 225 g (8 oz) Brussels sprouts
- 1 dessert apple
- 125 g (4½ oz) carrot, grated
- 3 celery sticks, chopped
- 2 tablespoons chopped fresh coriander
- 125 g (4½ oz) natural dates, stoned and chopped
- For the dressing
- 1 tablespoon half-fat crème fraîche
- 2 tablespoons reduced-calorie mayonnaise
- 2 teaspoons olive oil
- Grated zest and juice of 1 orange
- 2 teaspoons white wine vinegar
- Salt and black pepper
Method
Prep:25min ›
Ready in:25min
- To make the dressing, whisk together the crème fraîche, mayonnaise, oil, orange zest and juice and vinegar, then season to taste and set aside.
- Trim off and discard the bases and outer leaves of the sprouts, then shred them finely and put them into a large bowl. Cut the apple into quarters without peeling it, remove the core then chop into small chunks and add to the bowl with the carrot and celery.
- Stir in enough dressing to coat the salad, saving any left over to serve on the side. Scatter the coriander and dates over the salad and serve.
