Sprout-loathers among you may recoil with horror at the idea of sprout slaw but I promise you it’s a million miles from the soggy, overboiled sprouts you hate. And incredibly good for you too. You can play around with the recipe depending on what you have available, even substituting finely sliced cabbage for the sprouts if you can’t bear the thought.
Serves 4
Time: 15 minutes
Cost: about 50p a head
250g sprouts, peeled and finely sliced
1 small onion, peeled and finely sliced
1 medium carrot, grated
1 small apple, peeled, cored and cut into thin matchsticks
1/2 a green or orange, pepper, cored and cut into fine strips
2 tbsp chopped parsley if you have some
A handful of sunflower or other seeds (optional but nice)
For the dressing1/2 tsp Dijon mustard
Juice of 1/2 a lemon (about 1 1/2 tbsp)
4 tbsp olive oil
Salt and pepper
You’ll also need some ice unless your water comes out of the tap really cold.
Fill a large bowl with water and add a handful of ice cubes. Put the sliced sprouts in it to crisp up. Put the mustard in another big bowl and whisk in the lemon juice and olive oil. Season with salt and pepper. Drain the sprouts and add to the dressing along with the onion, carrot, apple and pepper and parsley if using. Toss well together and sprinkle over some seeds if you have some.
