Brussel Sprout Slaw
Brussel Sprout Slaw with carrots and spring onions, a good helping of mayo, and a touch of lemon juice, a delicious side dish for every occasion. It goes wonderfully well as a side for any roast, or it can be used for tacos, burgers, wraps or sandwiches. Quick and easy to make, and so delicious!
Ingredients
- 400 g fresh brussels sprouts ((1 lb))
- 2 carrots
- 2 spring onions
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup mayonnaise
- 1 tablespoon lemon juice
Instructions
Use a sharp knife to remove the tough ends of the sprouts, along with any wilted bits, then slice it as finely as possible.
Peel and grate the carrots, and chop the green onions.
Mix them all together, then add the mayo, lemon juice, salt and pepper.
Mix again to combine, and add any more seasoning to taste if necessary.
Refrigerate for at least 20-30 minutes before serving.
Notes
We need fresh brussels sprouts for this slaw, as the frozen ones would not have the texture we need - and the slaw would be quite soggy too.
Slaw is best to be consumed sooner rather than later, refrigerated it looses its crunchy texture and it doesn’t taste that nice anymore - I prefer making just what we need for the meal, so we don’t end up with leftovers.
Nutrition
- Serving size
- 1 serving
- Calories
- 166 kcal
- Fat
- 14 g
- Saturated fat
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 247 mg
- Carbohydrates
- 9 g
- Fiber
- 3 g
- Sugar
- 3 g