Brussels Sprouts Greek Yoghurt Coleslaw


Helen Schofield

Brussels Sprouts Greek Yoghurt Coleslaw 

Do you have some leftover Christmas veggies? Why not try this healthy version of coleslaw made with brussels sprouts, carrots, apples and Greek yoghurt. Delicious! 

Recipe by Helen Schofield from Scrummy Lane


  • 300 to 350 grams brussels sprouts prepared* and sliced thinly
  • 1 carrot grated
  • 1 apple grated
  • 3 tablespoons grated parmesan cheese
  • 1 handful fresh chopped herbs e.g. dill parsley, mint
  • 1 to 2 handfuls mixed nuts chopped*
  • about 2/3 of a cup / 120 grams Greek yoghurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons apple cider vinegar
  • a couple of big squeezes lemon juice
  • black pepper


  1. Combine all the dry ingredients, then add the wet ingredients and mix really well. Add black pepper to taste and mix again.


  • *To prepare my brussels, I slice the very end off (where it was attached to the stalk), peel off any grubby outside leaves and wash. 
  • *I chopped 2 small-ish handfuls of mixed salted nuts in my mini food processor.



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