All Recipes

Greens and Brussels sprout Caesar slaw

Brussels slaw for web

This is a Boxing Day salad to eat with cold cuts and cheeses. Any leftover cabbage or greens would work well, but be sure to shred them quite thinly. You can also make good use of a few common festive kitchen leftovers: Christmas nuts (almonds, walnuts, hazelnuts and pecans all work well), cheese (any blue or hard cheese) and any soft herbs you have (a mixture of a couple works best). This slaw is better after sitting dressed for a couple of hours, as the dressing softens the greens a little, and the flavours have come together.

Duration
40-45 mins
Difficulty
Average
Serves
6-8
Brussels slaw for web

Ingredients

For the slaw

  • 350g raw brussels sprouts/cabbage
  • About 400g greens (I used 2 heads of cavolo nero)
  • About 150g leftover hard or blue/vegan cheese (optional)
  • A small bunch of leftover soft herbs (parsley, tarragon, chives, dill, chervil)

For the dressing

  • 50g sunflower seeds
  • 50g nuts (I used blanched almonds)
  • 1 garlic clove, peeled
  • 1 tbsp dijon mustard
  • Juice of ½ a lemon

  1. First soak your seeds and nuts in cold water: 15 minutes will do, but you could leave them as long as overnight – this will help the dressing become more creamy.

  2. Once soaked, drain the seeds and nuts and add them to a blender with all the other dressing ingredients, then blend until smooth. Add 200ml water and blend to a creamy dressing. Keep in the fridge until you are ready to dress the salad.

  3. Peel and wash the sprouts, or destem and wash the greens. Slice as finely as you can, then put them into a big bowl. Roughly chop the herbs and add these to the bowl, then pour over the dressing and mix well. I do this with clean hands to make sure that the dressing coats each little bit of green. When you are ready to serve, crumble over some leftover cheese.

Additional information

Storage

Store
Undressed salad in an airtight container for up to 3 days in fridge. Dressing will last up to 1 week in fridge.

Sign up to my Newsletter

Sign up for my newsletter for joyful and inspiring recipes from me every week, as well as occasional takeovers from other brilliant chefs. I promise never to go overboard and you can unsubscribe at any time.