Brussels sprouts are related to cabbages, so substituting one for the other in coleslaw isn’t as mad as it sounds. Sprouts-slaw goes extremely well with cold meats and is the perfect accompaniment to a roast beef sandwich.
1. Clean and wash the sprouts. 2. Thinly cut (julienne) them and add to the rest of the vegetables. 3. Add the mayonnaise, horseradish sauce, vinegar and a little salt, mixing together well. Adjust the seasoning to taste.
250g Brussels sprouts 80g carrots, grated 30g onion, thinly sliced 1 tbsp horseradish sauce 3 tbsp mayonnaise 1 tbsp vinegar Salt and pepper to taste