This is one of those recipes that turns up from a series of happy coincidences. First of all I’d recently cooked up a batch of pulled pork and frozen half for later. I wasn’t really sure what to serve with the pulled pork because I don’t like coleslaw (I don’t like mayonnaise) or barbecue sauce or any of the usual accompaniments so, the first time around I just did some roast vegetables. However, my husband insisted that it really did need coleslaw for next time.
Near the end of February I’d bought too many brussels sprouts so I had a bunch leftover that needed eating. Thanks to #monthlyveg I’d just discovered brussels sprouts salads and I realized I could make the base salad for the slaw and keep my half without any dressing. It worked perfectly, my salad was tasty and my husband said the coleslaw was the best he’d ever had!
Ingredients (serves 4)
- 3 cups brussels sprouts
- 1 carrot
- 1/4 sweet onion
- 8 tbsp mayonnaise
- 2 tbsp white wine vinegar
- 2 tbsp sugar
- cracked black pepper to taste
Slice the sprouts lengthways and grate the carrot. Thinly slice the onion and mix all the vegetables together. Mix the sugar, vinegar and mayonnaise together and stir into the vegetables.
