January 01, 2013

Shredded Brussels Sprout Coleslaw

HAPPY NEW YEAR! To new beginnings and all that..or.. continuing on with your life exactly as it has been! It's been exactly a week since Christmas Day and yesterday, I found a rogue bag of Brussels sprouts in the vegetable basket. They were looking a bit sad-the outside leaves were a bit yellowish-but, they were still good! All I had to do was peel back the first few layers of outer leaves and hey presto underneath I had perfect sprouts. I would think that 9/10 households have a bag of sprouts somewhere knocking about the kitchen!

If you have non-sprout eaters in your house, trust me-they'll eat this (provided you don't tell them what's in it!). It's super good-mustard dressing, fresh crunch and sweet bite from the sultanas! 

Make it and eat it on its own or as part of a buffet style lunch. I'm sure some households still have to have family over for dinner or gift giving. A big bowl of this won't last too long in the middle of the table!


Holly, x

If the Brussels sprouts are a bit old looking like mine were, (on the left), just peel back the first few layers of leaves and remove them. 

Finely shred the Brussels sprouts and cabbage but coarsely grate the carrot.

Stir together the mayo, sour cream, Dijon mustard, celery seeds, salt, pepper, milk and...

...mix through the Brussels sprouts with a large handful of sultanas!
Recipe, makes 1 big bowl serves 8-12

1 Bag Brussels Sprouts
1 Medium White Cabbage
3 Medium Carrots
100g Mayo
50g Sour Cream
50g Dijon Mustard
Pinch Celery Seeds
4 Tablespoons Milk
Salt and Freshly Cracked Black Pepper
Large Handful Sultanas

Remove any yellow leaves from the outside of the Brussels sprouts and then wash.
In a food processor or with a very sharp knife finely shred the white cabbage followed by the Brussels sprouts. 
Place in a bowl
Coarsely grate the carrot. and place in the bowl.
Mix together the mayo, sour cream, Dijon mustard, celery seeds, salt, pepper and milk.
Pour in on top of the cabbage, Brussels sprouts, carrot and add in the large handful of sultanas.
Mix until well combined.
Cover and allow to sit in the fridge for at least 3 hours-overnight if possible.


  1. awesome! i'm a sprouts hater so there's no sprouts in the house but i will buy some in the future just to try this. happy new year!

  2. Holly

    Really delicious. I think you have just done something iconic- changed the meaning of brussell sprouts forever! I hope now they can be got in the summer? Happy New Year to you, I look forward to reading more of your blogs. What's Next?

    1. Happy New Year! I've got lots of ideas for the blog-but next are Banoffee Cupcakes, they'll be up tomorrow! Thanks for the kind words!