Stir-Fried Brussels Slaw

Name: Stir-Fried Brussels Slaw
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons white wine vinegar; 1 tablespoon balsamic vinegar; 1 tablespoon wholegrain mustard; Flaky sea salt; 2 tablespoons extra-virgin olive oil, divided; 10 ounces Brussels sprouts, trimmed and shredded; 1 tablespoon chopped fresh parsley, to garnish

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

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

Ingredients

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2 tablespoons white wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon wholegrain mustard

Flaky sea salt

2 tablespoons extra-virgin olive oil, divided

10 ounces Brussels sprouts, trimmed and shredded

1 tablespoon chopped fresh parsley, to garnish

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.