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Brussel Sprout Slaw

  • 4 Serves
  • 20 minutes
  • 5 minutes

Great as a side dish or let it shine on its own. This salad has the perfect balance of sweet, sour and savoury.



4 Serves*
170 g medium brussel sprouts trimmed and finely shaved
1/4 cabbage, shredded
60 g cavolo nero, blanched and chopped
1 apple, cut into matchsticks
2 sticks celery, chopped
50 g reduced sugar dried cranberries
50 g walnuts, toasted
1 small garlic clove, crushed
250 g greek yoghurt
1 tsp english mustard
2 tbsp extra virgin olive oil
1 lemon, juiced
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Soak cranberries in boiling water for 20 minutes. Drain and set aside.
  2. On a chopping board, cut the cavolo leaves off the stem by slicing out any tough central stalks. Rinse leaves and roughly chop.
  3. Bring a saucepan of salted water to a boil, drop in the cavolo leaves and cook for 2-3 minutes or until it darkens in colour. Remove, and immediately plunge into ice water to stop it from cooking further. Drain.
  4. To make the dressing, place the yoghurt, garlic, mustard, lemon juice, olive oil in a bowl and whisk well. Season to taste.
  5. In a large bowl, add the brussel sprouts, cabbage, cavolo, apple, celery and cranberries. Drizzle over the yoghurt dressing and toss well. Transfer salad to a serving platter and chop and sprinkle over the walnuts and serve.

Top Tips

Cavolo can also be eaten raw. The leaves can be massaged with a drizzle of lemon juice, olive oil and salt to tenderise it.

More about this recipe

Nutrition per serving:
Calories 396.09kcal
Total Fat 25.28g
Carbs 36.08g
Sugars 19.01g
Protein 13.65g
Sodium 105mg
Fibre 10.46g

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