Brussels Sprouts, Apple and Almond Slaw

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SERVES:

3 as a side

Prep Time:

15 minutes

Cook Time:

25 minutes

As the weather cools, we love turning to slaws to get a salad fix that feels a bit more hearty and this Brussels Sprouts, Apple and Almond slaw recipe always delivers.

Shredded Brussels are a great alternative to cabbage when it comes to making a base for your slaw, and pair 'sprout'-tastically with sweet, crunchy apple. Add the Dijon mustard based dressing for a bit of tang, and you've got a salad that packs a delightful flavour punch.

We use pearl barley to make this even more filling and balanced, but you could experiment with different grains like freekeh or bulgur wheat.

_INGREDIENTS:

_SALAD:

1 cup pearl barley
3 cups vegetable stock (or water)
5-8 Brussels sprouts depending on size
1 Tbsp fresh dill
2 Tbsp fresh parsley
1 Tbsp fresh mint
½ cup whole roasted almonds
2 apples
Salt & Pepper

_DRESSING:

1 clove garlic, crushed
Juice of one lemon
3 tsp Dijon mustard
¼ cup olive oil
1 tsp maple syrup

INSTRUCTIONS:

Place the pearl barley into a pot and cover with water or vegetable stock. Bring to the boil and cook for 25 minutes, or until the grains are tender.
Drain any excess water from the barley and allow it to cool.
Rinse then trim the ends of the Brussels sprouts. Using a sharp knife, food processor or mandolin, cut or shred the Brussels sprouts very finely into a slaw-like texture.
Chop the herbs & slice the apples and add to a serving bowl along with the shredded sprouts.
Make the dressing: Add the crushed garlic, lemon juice, Dijon mustard, and maple syrup to a bowl. Slowly whisk in the olive oil. Once ingredients are combined, taste and season with salt and pepper as desired.
When ready to serve, pour the dressing over the salad and toss together well.

This salad will last 3-5 days in the fridge in an airtight container.

wonkybox

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