Using Brussels sprouts in a salad gives them a whole new texture and taste, keeping them crisp, crunchy and sweet. In this recipe, sprouts, apples, walnuts and crunchy celery and carrot combine with a creamy, tangy salad dressing. Perfect with grilled meats.
- 225g Brussels sprouts
- 1 apple
- 125g carrots
- 3 celery stalks
- 50g soft dates, stones removed
- 75g walnuts
- Small handful freshly chopped coriander
- 2 tbsp. mayonnaise
- 1 tbsp. creme fraiche
- 1 tbsp. extra-virgin olive oil
- Zest and juice of one orange
- 1 tbsp. white wine vinegar
- Salt and pepper to taste
Remove the outer leaves of the sprouts and discard any tough bits. Shred as finely as you can. Remove the core from the apple and then thinly slice into matchsticks. Grate the carrots and then thinly slice the celery stalks.
Chop the dates and if needed, halve the walnuts.
Whisk together the mayo, creme fraiche, oil, orange juice and zest, white wine vinegar and salt and pepper to taste.
To serve, toss the sprouts, apple, carrot, celery and dates together. Coat with the dressing and sprinkle with coriander and walnuts to serve.