Skip to content Skip to navigation

The Dairy Diary's Christmas Brussels Sprouts Slaw

Love them or hate them, Brussels sprouts will always take pride of place beside the turkey (or gammon) on the big day. Thanks to the Dairy Diary and their ever-innovative yet easy recipes, there’s a colourful way to add a ton of moreish flavour that’s bound to tempt even the fussiest eaters this Christmas.

The chef’s suggestion: leek gives a mild onion-like flavour, but for more bite, use 2 spring onions. For vegetarians, replace the bacon with fried breadcrumbs or toasted nuts or seeds.

  • Preparation time:
    15
    min(s)
  • Cooking time:
    5
    min(s)
  • Servings:
    4

What you'll need

  • 150g (5oz) red or white cabbage, trimmed
  • 50g (2oz) blue cheese such as Stilton, crumbled
  • 4 rashers smoked streaky bacon
  • 1 baby leek, trimmed and thinly sliced
  • 4tbsp reduced-fat mayonnaise
  • 1 large carrot, peeled and grated
  • 1 eating apple, cored and finely chopped
  • 100g (3½ oz) Brussels sprouts, stalks trimmed

Products used

How to make

  1. Cut sprouts and cabbage into shreds, then cut cabbage into short lengths. Mix well with carrot and leek. Cover and chill until serving.
  2. Mix mayonnaise and cheese together. Cover and chill until ready to serve.
  3. Just before serving, heat a dry frying pan until hot and dry-fry bacon rashers for 2 minutes on each side until crispy and cooked through. Drain well and chop.
  4. Mix apple into vegetables along with blue cheese dressing and pile into a serving bowl. Sprinkle with bacon and serve as part of a salad meal or alongside cold cuts and thick chips or baked potatoes.