Festive Brussel Sprout Slaw

‘Tis the season of red cups, festive (ugly) jumpers start popping up everywhere (some more succesfully than others…) and the main conversation topic in the office has moved from the usual weather-politics combo to Christmas plans…. so I suppose it’s about time to get planning from the festive season ahead!

Festive Brussel sprout slaw | Cake + Whisky

With Thanksgiving in just a few days, and Christmas no all that far behind, I’m sure you have a plethora of parties to look forward to.

The only issue with festive parties though? The. Same. Damn. Food. Every. Damn. Time. Turkey, ‘tatoes, Brussels sprouts, roast and repeat.

Festive Brussel sprout slaw | Cake + Whisky

I’m all for traditions but eating the same damn meal every other day or so for the next two months? Not quite so much so.

Festive Brussel sprout slaw | Cake + Whisky

That’s why in the build-up to the holidays, I’ll be sharing fresh twists on classic festive dishes, starting with this Festive Brussel Sprout Slaw.

Festive Brussel sprout slaw | Cake + Whisky

Light, crisp, textural and vibrant, this recipe features many elements of a traditional festive side dish (Brussel sprouts, citrus, nuts, cranberries…) but prepared in a not-quite-so-conventional way.

A new take on the classic, if you will…

After all, there’s no reason why Santa should have the monopole on surprises this festive season!

Festive Brussel sprout slaw | Cake + Whisky

Festive Brussel Sprout Slaw (serves 4)

Ingredients:

  • 500g Brussel sprouts
  • 2 tbsp mayonnaise
  • 4 tbsp Greek yoghurt
  • 4 tbsp grapefruit vinegar or lemon juice
  • 1 tsp poppy seeds
  • 1 tbsp pecan nuts or walnuts, crushed into small bits
  • 1 tbsp dried cranberry
  • salt, pepper

1. Using a sharp knife or a mandoline, shred the Brussel sprouts very thinly.

2. In a bowl, combine the mayo, Greek yoghurt, vinegar and poppy seeds.

3. Add the cabbage and season to taste.

4. Sprinkle with the crushed walnuts & cranberries and serve immediately.

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Festive Brussel Sprout Slaw

Salmon + Lentil Salad

I got into the habit of packing my own lunch when I was at university.

Before that, I was lucky enough to attend schools which had decent-to-really-good lunch schemes (as most French schools do).

Salmon & Lentil Salad by Cake + Whisky

And then, all of a sudden, it was all tasteless pizza and pasta and salad bars that had seen better days and were quite frankly to expensive for what it was.

So I bought myself a few Lock Lock boxes and so my love for homemade salad lunches begun.

Salmon & Lentil Salad by Cake + Whisky

Most of my creations over the years have been guided by the seasons and whatever I find in my fridge.

There has been classic combinations and some more… creative ones and some have definitely been more successful than others.

Salmon & Lentil Salad by Cake + Whisky

This salmon and lentil salad definitely features amongst the former.

Hearty yet healthy, packed full of good fats and vitamins, it’s a super pretty and colourful packed lunch that’ll keep you full till dinner time.

Salmon & Lentil Salad by Cake + Whisky

So good you won’t want to share it with salmon else (so make sure you multiply the below quantities if needed!)

Salmon & Lentil Salad by Cake + Whisky

Salmon + Lentil Salad (serves one)

Ingredients: 

  • 60g uncooked Puy lentils
  • 1/2 small white onion, peeled and finely diced
  • 1 salmon fillet
  • 1/2 avocado, diced
  • Small handful shredded cabbage
  • 1 spring onion, finely sliced 
  • 1/4 lime
  • 1 tbsp dried cranberries 
  • Pinch of dried oregano 
  • Pinch of chilli flakes (I used Aleppo pepper)
  • Salt, pepper, olive oil

1. Prepare the lentils: Place the lentils into a small sieve and rinse under running cold water. Heat up a little bit of oil in a saucepan, then did the diced onion and cook until golden. Add the rinsed lentils into the saucepan. Add 300ml water and a little pinch of salt, then bring to the boil. Simmer for about 25 min, stirring regularly until the lentils are tender. Remove from the heat and allow to cool slightly.

2. Cook the salmon: Prehwat the oven to 180 C. Place the salmon fillet in the centre of a cooking foil square. Sprinkle with salt, pepper, chilli flakes and oregano, then close the foil up to form a parcel. Place onto a baking tray and bake for 20-25 min. Allow to cool slightly, then open up the foil parcel & flame up the fish.

3. Combine the cooked lentils, flaked salmon, diced avocado and shredded cabbage onto a plate.

4. Season with lime juice and olive oil as well as salt and pepper. Top with the dried cranberries and sliced spring onion and serve immediately or pack into a lunchbox and look forward to a healthy, colourful lunch!

PIN FOR LATER:

Salmon & Lentil Salad by Cake + Whisky

Salmon + Lentil Salad