Sprouts give a pale, frilly look to this crisp raw salad.
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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
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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.