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.

Guru Magazine - - Food -


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

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