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Honey mustard Brussels sprout slaw

A great alternative way to eat sprouts!

This recipe was shared in the Growers' Sheet for 15th December 2017. No source was cited.

vegetarian (depending on the cheese used), gluten free


16 oz Brussels sprouts
40g slivered almonds, toasted
50g dried cherries/cranberries, chopped (or raisins)
20-30g Parmesan, grated
4 oz olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt


  1. Trim and wash Brussels.
  2. Either shred using the grating attachment on a blender, or slice as thinly as possible.
  3. Whisk together oil, vinegar, honey, mustard and garlic to make the dressing.
  4. In a serving bowl, toss the sprouts with the almonds, dried fruit, cheese and dressing. Serve.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)