المكونات
- Brussels sprouts 450g
- Apples 2, medium
- Spinneysfood Walnuts 60g
- Dried cranberries 30g
- Fresh redcurrants 125g
- Spinneysfood Cranberry Juice 80ml
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Organic Apple Cider Vinegar 2 tbsp
- Dijon mustard 1 tbsp
- Spinneysfood Natural Honey 1 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة كرنب بروكسل مبروش مع التفاح وصلصة الكرانبيري
Other 15 Mins Prep
- Using a mandoline or a food processor with a slicing attachment, finely slice the Brussels sprouts. Place them in a large mixing bowl.
- Core and thinly slice the apples. Place them in the same bowl.
- Finely chop the walnuts and toast in a dry pan until golden.
- In a small bowl, whisk together the cranberry juice, olive oil, vinegar mustard, honey, salt and pepper until emulsified. Pour the dressing over the slaw and toss gently to coat everything evenly.
- Spoon onto a platter and scatter over the toasted nuts, dried cranberries and fresh currants.