Brussel Sprout Coleslaw with Caramelized Pecans

Crispy and crunchy, this brussel sprout coleslaw with caramelised pecans is so seasonal and tastes amazing! If you haven't tried it yet, brussel sprouts are the perfect ingredient in a winter slaw.

Course Salad, Side Dish

Cuisine British

Prep Time 15

Total Time 15

Servings

Calories 170kcal

Author Corina Blum

Ingredients

Ingredients for the dressing

3 tablespoon extra virgin olive oil or your favourite salad oil
2 tbsp white wine vinegar
1 tablespoon runny honey
1-2 teaspoon mustard

Ingredients for the Coleslaw

130 g red cabbage
100 g brussel sprouts
3 spring onions
150 g carrot
50 g caramelised pecans, crushed or diced SEE NOTE
50 g dried cranberries (optional)

Metric - US Customary

Instructions

Mix up the dressing ingredients.
Finely slice the red cabbage, the sprouts and the spring onions. Grate the carrots. Put in a bowl with the pecans and cranberries.
Pour on the dressing and toss together.

Notes

Here's the recipe for caramelised pecans.

Nutritional information is approximate and a guideline only.

Nutrition

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