Zesty & crunchy sprout slaw

Contains pork – recipe is for non-Muslims only

Have this sprout slaw up your sleeve for the festive period. Serve with ham or leftover meat in a sandwich, or simply in a big bowl topped with nuts or feta

  • Prep:20 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 194
  • fat 12g
  • saturates 2g
  • carbs 12g
  • sugars 0g
  • fibre 7g
  • protein 7g
  • salt 0.2g


  • 50g flaked almonds
  • 2 tbsp mixed seeds (we used pumpkin, sunflower and linseed)
  • 800g Brussels sprouts, halved and finely shaved on a mandoline
  • 1 small red onion, halved and thinly sliced
  • small bunch of mint, leaves picked and finely chopped
  • 50g dried cranberries
  • 1 lemon, zested and juiced
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tsp tahini paste
  • 3 tbsp extra virgin olive oil


  1. Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don’t catch. Leave to cool with the almonds.

  2. Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.

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