Want to get the kids eating their Brussels sprouts? Meg White, from Cooking 4 Kids in Beaconsfield, has you covered with this Honey Mustard Brussels slaw – a fresh take on an old favourite perfect for spring.
Honey Mustard Brussels slaw
Ingredients:
8 Brussels sprouts
Vinaigrette:
2 tbsp dried cranberries.
2 tbsp vegetable oil.
2 tbsp parmesan cheese, finely grated.
1 tbsp apple cider vinegar.
1 rash bacon.
1.5 tbsp honey.
Splash olive oil.
2 tsp Dijon mustard.
2 tsp wholegrain mustard.
1/4 tsp crushed garlic.
Salt and white pepper.
Method:
1. Remove any tough ends and browning outer leaves from the sprouts. Using a sharp knife, cut the sprouts in half, then slice thinly. Place into a large bowl.
2. Cut bacon into small pieces, place into a small bowl. Heat a splash of olive oil in a frying pan on the stove top over a medium heat. Add the bacon and cook until golden and crispy. Remove and drain excess fat from the bacon, allow to cool.
3. Add the cranberries and parmesan cheese to the sprouts, mix well using your hands to combine.
4. Add the cooked bacon and toss again to combine.
5. Vinaigrette: In a jar combine vegetable oil, apple cider vinegar, honey, Dijon and wholegrain mustards, garlic and a pinch of salt and pepper. Screw the jar lid on tightly, then shake really well to combine all ingredients.
6. Pour the vinaigrette over the slaw ingredients and toss well to coat all of the ingredients.
7. Taste and adjust seasoning with more salt and pepper if needed.
