Recipe courtesy of Mary McCartney
Stir-Fried Brussels Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 218
- Total: 25 min
- Active: 25 min
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
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.