‘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!
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.
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.
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.
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 (serves 4)
- 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.