Cole slow with brussels sprouts
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
If you add blanched brussels sprouts to the classic Cole slow, then the salad from everyday will turn into your signature one for special occasions. This is not a shame to serve as a side dish for baked meat or holiday duck.
See all recipes category Cabbage 
5
Recipe "Cole slow with brussels sprouts"
Ingredients for 6 servings
white cabbage
300g
brussels sprouts
200 g
carrots
1 pc.
apple green
0.5 pcs.
mayonnaise
2 tbsp. spoons
sour cream
2 tbsp. spoons
salt
to taste
Step 1/6
Blanch the Brussels sprouts for 5 minutes in boiling salted water, then transfer to cold water.
Step 2/6
Finely chop white cabbage, remember with your hands with salt. Peel and grate the carrots for the Korean carrots. Cut the apple into thin strips.
Step 3/6
Combine the cabbage, carrots, apple and chopped parsley.
Step 4/6
Season with sour cream and mayonnaise, mix, salt if necessary.
Step 5/6
Cut the Brussels sprouts into halves or quarters and add to the salad.
Step 6/6
Stir and serve.
Ingredients for 6 servings
white cabbage
300g
brussels sprouts
200 g
carrots
1 pc.
apple green
0.5 pcs.
mayonnaise
2 tbsp. spoons
sour cream
2 tbsp. spoons
salt
to taste
Nutritional value per 100 g
Calories
88 kcal
Proteins
2 g
Fats
6 g
Carbohydrates
8 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g
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