I like a good homemade coleslaw. It goes with a lot, and it’s nice and healthy if you use Greek yogurt instead of mayo like I do. I did something else a bit differently when making this Greek yogurt coleslaw – used brussels sprouts!
I think this might be my second brussels sprouts recipe in a month – and I apologize not.
Just after Christmas, I roasted them to a beautiful caramelized deliciousness and threw them into this creamy turkey, bacon and brussels sprouts linguine. But for this recipe I actually kept them raw.
Now I can see you beginning to turn your nose up, but think about it: brussels sprouts are just tiny cabbages, and raw cabbage is… well, what you put in coleslaw, of course.
To be totally totally honest with you, this healthy brussels sprouts Greek yoghurt coleslaw came about because I wanted to make something for the blog but it was snowing outside so I really didn’t want to make a special trip to the shops.
I had some leftover brussels in the fridge, a lonely carrot, an apple, Greek yogurt (which I always have to feed my serious addiction that still hasn’t gone away since I moved from Greece ;-)), a bit of parmesan and some mixed nuts. A-ha – coleslaw!
I’ve made my own coleslaw a few times, sometimes with success, sometimes not so much. And I’m not just saying it (tee hee), but this was definitely my best attempt. I’m not going to lie – if it was healthier I’d choose to use mayo rather than the Greek yogurt, but by adding cider vinegar, mustard and lemon juice the whole thing becomes so tasty that you really don’t miss the mayonnaise.
This brussels sprouts Greek yogurt coleslaw certainly didn’t taste healthy, but there’s really nothing ‘bad’ in it at all. We smothered it all over our pulled pork burgers last night (yum) and today I took the leftovers to work and enjoyed them with some sourdough toast (also yum).
So why use brussels sprouts and not just ordinary cabbage? Well, to be honest you could use cabbage instead if you wanted to. It wouldn’t really make much difference. On the other hand I really enjoyed the texture of the delicate shreds of ‘brussel’ in the coleslaw.
I finely sliced my brussels sprouts by hand, which was fine, but it did take me a few minutes. A mandolin would be much faster, so go ahead and use a mandolin if you have one (I always worry I’d slice my fingers off if I tried to use one of those, but I’m sure you’re more careful than I am!).
- 300 to 350 grams brussels sprouts, prepared* and sliced thinly
- 1 carrot, grated
- 1 apple, grated
- 3 tablespoons grated parmesan cheese
- 1 handful fresh chopped herbs e.g. dill, parsley, mint
- 1 to 2 handfuls mixed nuts, chopped*
- about ⅔ of a cup / 120 grams Greek yoghurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 tablespoons apple cider vinegar
- a couple of big squeezes lemon juice
- black pepper
- Combine all the dry ingredients, then add the wet ingredients and mix really well. Add black pepper to taste and mix again.
*I chopped 2 small-ish handfuls of mixed salted nuts in my mini food processor.
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