This is my version of a healthy recipe from Melbourne chef Andrew McConnell. Originally served with corned duck at his former restaurant called Moon Under Water in the Builders Arms Hotel, in the inner city suburb of Fitzroy. Andrew’s contribution to the Australian hospitality industry spans 30 years and his current restaurants include Cumulus Inc., Cutler & Co., Marion, Supernormal, Supernormal Canteen, Meatsmith Specialty Butcher,and Gimlet at Cavendish House which opened in 2020 in the midst of the COVID-19 pandemic.
PrintRaw Brussels sprouts slaw with prune dressing
- Total Time: 35 minute
- Yield: Serves 4 as a side 1x
Ingredients
Units Scale
- 10 baby Brussels sprouts
- 2 small Lebanese cucumbers
- 3 shallots, peeled and finely sliced
- 4 tablespoons parsley, chopped
- 1/2 cup assorted sprouts
- 1 tablespoons pepitas
Prune dressing
- 200g prunes, pitted
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 lime, zest and juice
- 200ml macadamia oil
- Black pepper
Instructions
For the salad
- Finely shave the Brussels sprouts on a mandolin or as finely as possible using a very sharp knife. Transfer to a large mixing bowl.
- Slice cucumbers into very thin discs. Add to the bowl along with the peeled and finely sliced shallots. Add the parsley, sprouts and pepitas and toss well. Set the slaw aside while you make the dressing.
For the prune dressing
- Place the pitted prunes in a pot of water and simmer for 10–15 minutes or until completely soft.
- Strain the prunes, ensuring there are absolutely no pips and transfer to a blender.
- Puree them with remaining dressing ingredients.
- Spoon alongside the slaw on individual plates or toss through to make a colourful, very healthy salad to share.
- Prep Time: 15 minutes
- Cook Time: 15 minus