Brussel Sprout coleslaw

thriftlady_2

alex_w wrote: »

Hi Thriftlady!
Actually that is what she calls it in the Cranks book - confused me for a moment when I was looking it up as have no idea what remoulade means!

I just made it once and ate it (as suggested) with some crusty french bread and olives and pretty much polished it off in one go!

I must remember to pick up a celeriac root at the farmshop this week.

I've just looked 'remoulade' up, and it means a 'mayonnaise-type dressing'

frosty

Penny-Pincher!! wrote: »

That recipe just sounds so very wrong:eek: :eek: :eek: :eek: :eek: :eek: :eek: ....I dont really like sprouts though.

PP
xx

HI pennypincher,we like a lot of onion and carrot in our coleslaw,if you slice the sprouts very finely it looks a lot,they were quite big sprouts. you can add a little or a lot of any of the ingredients.

Spendless

Penny-Pincher!! wrote: »

That recipe just sounds so very wrong:eek: :eek: :eek: :eek: :eek: :eek: :eek: ....I dont really like sprouts though.

PP
xx

I was thinking that recipe sounds the best I've heard for disguising the horrible taste of sprouts.