This is a twist on a classic mayonnaise based slaw. For what are brussels sprouts except tiny cabbages? The orange adds a little brightness and the poppyseeds add a novel crunch. This is a great slaw to serve with barbecued chicken or on sliders.
Serves 4-6 as a side.
- 16 brussels sprouts (approx. 700 g)
- 2 carrots, peeled
- 1 red onion, peeled and cut into slim half moons
- Small bunch of chives, roughly chopped
- 4 tbsp dried cranberries
- 2 tsp poppyseeds
- To make the dressing whisk together the mayonnaise, mustard, orange zest and half of the orange juice. Set aside.
- Take the remaining half of the orange juice and steep the slivered red onion in it for 10 minutes, while you make the rest of the slaw. This will help soften the bite of the onion.
- Shave the brussels sprouts on a mandolin, holding onto the base (careful of your fingers!). Discard the base. Alternatively, trim the base and cut into slim ribbons using a sharp knife.
- Shred the carrot either using your mandolin or on an angle on a box grater.
- Drain the red onion and discard the orange juice you steeped the onion in. Combine the brussels sprouts with the carrot, steeped onion slivers and chives. Pour over the dressing and toss to combine. Sprinkle the slaw with the dried cranberries and poppyseeds. The longer the slaw rests before serving, the softer the texture will become.