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Baby brussels sprouts slaw

  • 0:20 Prep
  • 0:05 Cook
  • 6 Servings


  • 2 rindless bacon rashers, finely chopped
  • 75g (1/4 cup) light sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 2 teaspoons Dijon mustard
  • 500g baby brussels sprouts, halved, thinly sliced
  • 55g (1/3 cup) dry-roasted hazelnuts, coarsely chopped


  • 1
    Cook bacon in a non-stick frying pan over medium heat for 5 minutes or until golden. Transfer to a plate lined with paper towel.
  • 2
    Whisk the sour cream, vinegar, water and mustard in a small bowl.
  • 3
    Place brussels sprout in a serving bowl. Top with bacon and hazelnut. Drizzle with dressing. Season with salt and pepper.

Source: taste.com.au


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