Monday, 7 December 2015 - , , , , , , 0 comments

RECIPE: Christmas Coleslaw



I know it's Brussels sprout time of year...but they don't always have to be hot and served traditionally. There's no reason why you can't eat them raw in a salad!
This gorgeous vibrant coleslaw uses shredded Brussels sprouts instead of cabbage for a funky twist on my traditional coleslaw-(they're just like mini cabbages anyway!)
A wonderful, crunchy accompaniment to left-over turkey or salmon or even a simple jacket potato.

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This WHOLE bowl is 1pp/approx.180kcal and is enough for 4 generous portions, so each portion is 0pp/approx.45kcal!
(When you compare this to a shop-bought coleslaw which is around 3pp/140kcal PER TABLESPOON I think you'll agree I'm onto a winner here!)

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YOU WILL NEED : (Serves 4)

3 medium carrots
20 Brussels sprouts
2 Spring onions

For the dressing;

80g Total 0% or 2% fat Greek yoghurt

juice of 1 lemon 
OR
juice of 1 lime
OR
1-2 tablespoons white wine vinegar or seasoned rice wine vinegar

1-2 teaspoons granular artificial sweetener

lashings of freshly ground black pepper

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In a large mixing bowl, weigh out the yoghurt. Add the lemon/lime juice or vinegar depending on your preference.


Mix really well until smooth and creamy, then add the sweetener and black pepper. Sweetening the dressing is so important as it balances out the acidity. Keep tasting until it's just how you like it- more tangy, extra creamy, a pepper kick etc.


Once you're happy with the flavour, slice the Spring onions and add to the dressing.
Depending on the gadgets you have, either pop the carrots into a food processor on a course grater mode....or grate coarsely by hand...or  use a julienne peeler to make lovely long thin strips of carrot.

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Slice the Brussels sprouts really finely with a sharp knife for a great texture.

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Now add the shredded veggies a handful at a time to the dressing and coat well with the dressing each time using a metal spoon. You just seem to get the best coverage with this technique and everything ends up with an even coating. 

Taste again, adjust any flavours then transfer to your serving bowl. It's just so fresh, clean and delicious!
This will keep for a couple of days in the fridge but is at its best when freshly made.

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Brilliantly Brussels

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To Ring The Changes...


Add caraway seeds for an aniseed tang.

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Add dill or chopped chives to the dressing.

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