Leftover Aioli Sprout Slaw

Celebrating that much-underrated vegetable – the brussel sprout. We're all about zero waste here at LEON and this recipe is perfect for those looking to use up their uneaten sprouts this Christmas.

Ingredients

250g Brussel Sprouts

1 red onion, thinly sliced

2 carrots, peeled and grated

50g cashews, roughly chopped

2 tbsp Greek yoghurt

60g LEON garlic aioli

1 tbsp wholegrain mustard

1 lemon, zest & juice

Handful of chives finely chopped.

Handful of parsley finely chopped.

Season to taste with salt & pepper.

Method

Put the sprouts into a large mixing bowl with the onion, carrots, cashews and stir together.

Combine the yoghurt, aioli, mustard, lemon juice & zest in a small bowl and whisky to combine.

Add the dressing to the vegetable mix and stir well.

Sprinkle over the chopped chives & parsley and serve.