BRUSSEL SPROUT COLESLAW RECIPES
BRUSSELS SPROUT SLAW RECIPE - BBC FOOD
Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw. If anyone says they don’t like sprouts, give them this slaw instead and ask the question again.
Provided by Nadiya Hussain
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Serves 4–6
Number Of Ingredients 11
Steps:
- Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well.
- Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined.
- Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt.
- Stir through the chopped chives and parsley and serve.
SPICY PORK BRUSSELS BOWLS (LOW CARB) - SKINNYTASTE
Steps:
- Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.
- Combine spices in a small bowl.
- Add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.
- Set aside on a plate.
- Add the brussels and onions to the skillet and cook over high heat, stirring occasionally until the brussels start to brown and are tender crisp, 6 to 7 minutes.
- Return the pork to the skillet and mix everything together 1 to 2 minutes.
- Heat a nonstick skillet and spray with oil, when hot cook the eggs, covered until the whites are just set and the yolks are still runny, 2 to 3 minutes.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 280.5 kcal, CarbohydrateContent 15.5 g, ProteinContent 35 g, FatContent 10 g, SaturatedFatContent 3.5 g, CholesterolContent 252.5 mg, SodiumContent 474 mg, FiberContent 6 g, SugarContent 3.5 g
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