For the Saint Agur Blue Crème dressing:
In a medium bowl, mix the Saint Agur Blue Crème, yoghurt and water with a spatula, until smooth. Add the remaining ingredients and mix until combined. Taste and adjust the seasoning. Set to the side.
For the Brussels sprout slaw:
Slice the Brussels sprouts and red onion using a food processor. Grate the carrot and celeriac.
Place all the vegetables into a large bowl, add the Saint Agur Blue Crème dressing. Add half of the orange, previously cut in segments, the chopped sage, cranberries and nuts. Save the rest to garnish.
Mix and place in a service dish.
Garnish with the remaining orange segments, chopped sage, cranberries and buts.
Sprinkle over the Saint Agur Blue Cheese.
This Brussel sprout slaw is a great side to serve all winter long but works especially well with your Christmas roast or with any leftovers on Boxing day.
You could also try the same recipe with a mixture of any winter vegetables, such as red, white or green cabbage and grated root vegetables.
The Saint Agur Blue Crème brings a richness and sharp acidity to the dressing with the natural saltiness meaning you don’t need to add any additional seasoning.
Method
INGREDIENTS
For the Saint Agur Blue Crème dressing:
- 100g Saint Agur Blue Crème
- 75g plain yoghurt
- 50g water
- 1/4 lemon, juiced
- 1 pinch cayenne pepper
For the Brussels sprout slaw:
- 75g Saint Agur Blue Cheese
- 300g Brussels sprouts
- 1 red onion
- 1 carrot, peeled
- 1/4 celeriac
- 1 handful kale
- 1 orange/blood orange
- 1/2 small bunch sage
- 100g cranberries, walnuts/pecans/chestnuts
View Method
Recipe Method
For the Saint Agur Blue Crème dressing:
In a medium bowl, mix the Saint Agur Blue Crème, yoghurt and water with a spatula, until smooth. Add the remaining ingredients and mix until combined. Taste and adjust the seasoning. Set to the side.
For the Brussels sprout slaw:
Slice the Brussels sprouts and red onion using a food processor. Grate the carrot and celeriac.
Place all the vegetables into a large bowl, add the Saint Agur Blue Crème dressing. Add half of the orange, previously cut in segments, the chopped sage, cranberries and nuts. Save the rest to garnish.
Mix and place in a service dish.
Garnish with the remaining orange segments, chopped sage, cranberries and buts.
Sprinkle over the Saint Agur Blue Cheese.
