Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
Stir-Fried Brussels Slaw
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 218 mg
Brussels sprouts are stir-fried to retain their crispness and then tossed in a mustard, honey and white wine vinegar dressing. You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you’re ready to stir-fry.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 218 mg
Ingredients
Directions
- In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
- Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
- Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
- Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.
