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 ...

Once you have peeled away all usable leaves, discard stems. Transfer Brussels sprout leaves to a large salad bowl. Make the dressing: Finely chop shallot, garlic and anchovy together to form a ...

In a food processor fitted with the medium (3-mm) slicing disk, slice the sprouts, emptying into a large bowl as needed. Add the vinegar, soy sauce and ¼ teaspoon each salt and pepper.

This slaw is ready in a matter of minutes, requires no cooking and is absolutely packed with fibre and nutrients. You’ve got your festive hero, Brussels sprouts ... to the salad and again ...

This roasted brussels sprouts salad is the perfect centrepiece for ... For an alternative winter side, try my Winter Slaw ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...

Put the shredded Brussels sprouts or sprout tops into a bowl with the scallions and kimchi. Mix well, drizzle the dressing over the top, toss well, taste and tweak the seasoning if necessary.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off. A Spanish twist on brussels and bacon done in the style of a ...

Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad ...