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By Word of Mouth Director of Marketing shares seasonal sprouts recipe

Use up your surplus Christmas vegetables in this delicious, tangy slaw!

“It is one of those recipes which is extremely adaptable, depending on what is in the fridge, what extras you might like to add (such as feta cheese or blue cheese etc.) and on personal taste, especially for the dressing! I have given you what I think is a nicely balanced combination.”

The health benefits of brussels sprouts

Up your antioxidant intake: Sprouts are high in protective antioxidants, contain anti-cancer compounds, and are linked to supporting both heart and gut health. Keep them coming! 

By word of mouth director of marketing

Clare Thompson, Director of Marketing at by word of mouth

Clare is a steadfast member of City Harvest’s food council. Her role at the London caterer and events specialist, by word of mouth, involves making an impact via the caterer’s ingenious ‘no-waste canapes’.

Social Responsibility: by word of mouth’s ‘No-waste canapes’

Surplus from the company’s kitchens is used to create delicious bites with proceeds supporting City Harvest food charity. Learn more about the initiative here.

Ingredients (makes approximately 4 servings)

For the slaw:

  • 150g brussels sprouts, trimmed and shredded
  • 200 g red cabbage, finely shredded
  • 6-8 dates, chopped very small (or a scattering of dried cranberries if preferred)
  • 2 Spring onions, finely sliced
  • 2 tbsp toasted seeds (pumpkin and sunflower seeds work well)
  • 2 tbsp chopped mint leaves
  • Sea salt and black pepper

 For the dressing:

  • 50ml rapeseed oil
  • 50ml fresh lime juice (or to taste)
  • runny honey (to taste)
  • tabasco (optional and to taste)
  • Sea salt and black pepper


  • 2 tbsp pomegranate seeds
  • 2 tbsp chopped nuts (walnuts, pecans, hazelnuts – most nuts will work well)
    1. Mix the slaw ingredients thoroughly and season well with sea salt and black pepper.
    2. Make the dressing by whisking the ingredients together (make sure you taste and adapt as necessary – we like a decent punch of Tabasco but it is entirely optional!)
    3. Dress the slaw, mixing thoroughly to ensure it is well coated in the dressing.
    4. Taste and add more seasoning/lime juice/tabasco to taste.
    5. Scatter over the pomegranate seeds and chopped nuts to finish.

    Adaptations and additions:

    • This is a very adaptable recipe and there are numerous vegetables that you could include as you wish. Suggestions include sugar snaps, carrots, broccoli, cauliflower, radishes, fennel – play around and have fun with it.
    • Replace half the lime juice with clementine or orange juice to add an additional festive note to the dressing.
    • Add some crumbled feta, goat’s cheese or stilton to the garnish.  This is a great way of using leftover cheese.

      *Without the cheese, this makes a great veganuary recipe for this January if you are trying out some new plant-based dishes.

      Enjoy this recipe?

      Our recipe page hosts a variety of recipes from chefs, food partners, supporters and our charity community. If you enjoyed making this recipe, check out some more.