Oh, dozen of brussel sprouts on the market. Definitely Christmas is the high season of this veg which can be hated and loved at the same time. Earlier this year I made a great pesto and I really loved that it was raw and crunchy. So being on the safe side and insist on being raw the brussel sprout in my food this time as well coleslaw was a pretty great idea. Mustard, mayo and cashew just adds more flavour.

Ingredients:
Serves 2-3

500 gr brussel sprout
100 gr mayo (preferably light)
1,5 teaspoon whole grain Dijon mustard
salt
pepper
half teaspoon runny honey
half of lemon juice
a good handful of cashew nuts
chilli flakes 

1. Wash the brussel sprouts and trim the edges. Cut the brown upper part of stalks. Slice very thinly.
2. In a bowl mix the mayo, mustard, salt, pepper, honey, lemon juice. Add the sliced veg then stir well. Chill for an hour.
3. Toast the cashews in a clean, dry frying pan. Heat on medium until get brown and fragrant.
4. Serve the salad with toasted cashew and chilli flakes.