Being the brussel sprouts fanatic that I am it comes natural to me to see them as an ingredient in anything. They look like tiny cabbage to begin with so why not use them as such in a coleslaw. Raw brussels sprouts have a nice peppery taste when raw and when you shred them it seems to get even stronger. This creamy vegan coleslaw made with brussels sprouts is the perfect side dish for anything hot and spicy since it comes with a punch of flavour.
I have many versions of this “brusselslaw” as I call it but this is the simple and basic version. I will upload versions with more seasoning and colourful ingredients in the coming weeks. It is summer and barbecuing season so I will be making lots of this.
This is a great recipe if you want someone who does not like brussel sprouts to get into them. It does not taste like cooked brussel sprouts at all.
Ingredients : metric ( imperial )
- 500g (2 1/2 cups) brussel sprouts
- 200ml (7 oz) almond milk
- 200g (1 1/2 cups) cashews
- flesh of two small avocados
- 1 small red onion
- 2 garlic cloves
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp curry
- 1 tsp pepper
- 1 tsp mustard powder
- 2 tsp sugar
Cut the brussel sprouts as thinly as possible by hand or using a food processor or mandolin. Place the cut sprouts in a bowl. Place all the other ingredients in a blender and process until smooth. Pour over the shredded brussel sprouts and mix well. Keep in fridge for about an hour to let the flavours develop. Serve cold next to hot and spicy food.