| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4-6 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Using a mandoline or a food processor with a slicing attachment, finely slice the Brussels sprouts. Place them in a large mixing bowl.
2
Core and thinly slice the apples. Place them in the same bowl.
3
Finely chop the walnuts and toast in a dry pan until golden.
4
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.
5
Spoon onto a platter and scatter over the toasted nuts, dried cranberries and fresh currants.
