Brussel sprout slaw recipe

Brussel -sprout -slaw

Serves 4

Brussel sprouts have a bad reputation mostly through overcooking or produce not been fresh, which can result in a bitter taste. This is a great recipe to use as an introduction to these ‘fairy cabbages’—raw and thinly sliced, with a delicate flavour, they make a great base to a slaw.

This is such a fresh spring salad and is a perfect accompaniment to the richer flavours in the pork. It would also be great with fish or chicken.


  • 6–8 brussels sprouts, washed, outer leaves removed, and thinly sliced (we used a mandoline)
  • 2 tbsp. fennel fronds, finely chopped
  • 1 fennel bulb, washed, trimmed, and thinly sliced (we used a mandoline)
  • 1 apple, peeled, core removed, and sliced into julienne strips
  • Juice of 1 lemon
  • 2 red chillies, seeds removed and diced finely
  • 2 tbsp. mayonnaise (we used Best Foods)


  1. Place all ingredients in a large bowl, ensuring that the apple is well coated in the lemon juice. This will prevent the apple from discolouring.
  2. Toss together.
  3. Refrigerate until ready to serve.
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

Related Posts