Name: Brussels sprouts hot slaw with honey and caraway dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 500g Brussels sprouts; 130g (1/2 cup) Greek-style yoghurt; 20.00 ml chopped fresh dill; 60ml (1/4 cup) extra virgin olive oil; 1 1/2 tsp caraway seeds; 42.00 gm lemon juice; 57.20 gm honey; 2 large carrots, peeled, cut into matchsticks; 20.00 gm water; Lemon wedges, to serve

Brussels sprouts hot slaw with honey and caraway dressing

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Elevate coleslaw with a spicy kick using caraway seeds and crunchy Brussels sprouts.

Ingredients:

500g Brussels sprouts
20.00 ml chopped fresh dill
60ml (1/4 cup) extra virgin olive oil
1 1/2 tsp caraway seeds
42.00 gm lemon juice
57.20 gm honey
2 large carrots, peeled, cut into matchsticks
20.00 gm water
Lemon wedges, to serve

Instructions:

Finely shred the Brussels sprouts using a mandolin. Mix the yogurt and dill in a small bowl, and season generously.
In a small frying pan, heat the oil over medium heat. Add the caraway seeds and cook for 30 seconds until fragrant, stirring occasionally. Take off the heat, then mix in the lemon juice and honey. Season to taste, cover to keep warm, and set aside.
In a large microwave-safe bowl, combine the carrots and water, cover with plastic wrap, and microwave on High for 2 minutes. Then add the shredded Brussels sprouts, cover, and microwave on High for 1 minute. Drain any excess water, toss in the caraway dressing until well combined. Transfer to a serving bowl and top with the yoghurt mixture. Taste and adjust seasoning with more salt and a squeeze of lemon, if desired.

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