Broccoli and Brussels Sprouts Slaw

Ingredients for Broccoli and Brussels Sprouts Slaw

• 1 small head or 1/2 of a large head of broccoli

• 170g brussels sprouts, trimmed, thinly sliced lengthwise

• 1/2 teaspoons kosher salt, plus more

• 2 oil-packed anchovy fillets (optional)

• 15g Parmesan, finely grated, plus more, shaved, for serving

• 60ml olive oil

• 3 tablespoons fresh lemon juice

• Freshly ground black pepper

• 80g Castelvetrano olives, pitted

• 35g unsalted roasted almonds, coarsely chopped

Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 teaspoons salt. Let sit 10 minutes to soften slightly.

Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.

Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.