Revamp classic coleslaw and give it a hot twist with caraway seeds and Brussels sprouts.
- Use a mandolin to finely shred the Brussels sprouts. Combine the yoghurt and dill in a small bowl. Season well.
- Heat the oil in a small frying pan over medium heat. Add the caraway seeds and cook, stirring, for 30 seconds or until aromatic. Remove from the heat. Stir in the lemon juice and honey. Season. Set aside and cover to keep the mixture warm.
- Place the carrot and water in a large microwave-safe bowl. Cover with plastic wrap. Microwave on High for 2 minutes. Add the shredded Brussels sprouts and cover. Microwave on High for 1 minute. Drain any excess water from the vegetable mixture. Add the caraway dressing and toss until well combined. Transfer to a serving bowl and top with the yoghurt mixture to serve. Taste and season with more salt and a squeeze of lemon, if necessary.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set