Brussel Sprout Slaw with Hazelnut dressing
Happy New Year! If you’re like me those extra xmas pounds were definitely worth it, but need to go. To start 2015 right, exercise and a healthy diet is on the menu! Remember, just because something is healthy, doesn’t mean it’s boring!
One of my favourite healthy recipes I didn’t actually find! Mike found this (my version is slightly altered) in Men’s Health and asked me to make it – and it is delicious! I often make this and eat it as lunches for the week. Don’t worry if the dressing separates, as it will over a few days, you just need to shake up the salad again and it will be fine.
Although it may be time consuming to slice all of these ingredients initially, it is absolutely worth for your taste buds and you will save the time over the week by having your lunches all prepared! They are winter seasonal vegetables, meaning they are challenging to find in the summer but have perfect timing for new years resolutions.
3/4 lb brussel sprouts, trimmed (see how to do this here)
1 large carrot
1 granny smith apple
3 oz prosciutto, chopped
1/2 cup dried cranberries
Shaved parmesan for serving
Whole hazelnuts for serving
For the hazelnut dressing:
3 tbs olive oil
1/4 cup hazelnuts
2 tbs cider vinegar
2 tbs maple syrup
2 tsp dijon mustard
1 tsp lemon zest
1 tsp chopped garlic
Salt and pepper to taste
Special equipment: Mandoline
Thinly slice the brussel sprouts widthwise to create small ribbons. With a peeler, shred the carrot to also create thin ribbons. On a mandoline fitted with a julienne blade, shred the granny smith apple.
In a large bowl, toss together the shredded brussel sprouts, carrot and apple. Add the cranberries and prosciutto. Set aside.
Combine the ingredients for the dressing in a small blender or food processor and pulse until thoroughly blended. Season with salt and pepper to taste.
Toss the slaw with the dressing and garnish with parmesan and whole hazelnuts.
Recipe adapted from Men’s Health magazine
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