A nod to Andrew McConnell
This is my version of a healthy recipe from Melbourne chef Andrew McConnell. Originally served with corned duck at his former restaurant called Moon Under Water in the Builders Arms Hotel, in the inner city suburb of Fitzroy.
Andrew’s contribution to the Australian hospitality industry spans 30 years, and his current restaurants include Cumulus Inc., Cutler & Co., Marion, Supernormal, Supernormal Canteen, Meatsmith Specialty Butcher and the sensational Gimlet at Cavendish House, which opened in 2020 in the midst of the COVID-19 pandemic.
A fresh take on Brussels sprouts
If you think Brussels sprouts are only meant to be roasted or steamed, this crisp winter slaw might just change your mind. Thinly shaved raw Brussels sprouts have a surprisingly delicate texture and a fresh, nutty flavour that pairs beautifully with a naturally sweet prune dressing.
This recipe is my healthy interpretation of a dish created by renowned Melbourne chef Andrew McConnell. His original version was served alongside corned duck at the much-loved Moon Under Water restaurant in Fitzroy. I first prepared this salad for Healthtalks TV because it perfectly demonstrates how simple seasonal ingredients can deliver outstanding flavour while supporting good health.
Perfect as a side for grilled seafood, roast chicken or a vegetarian feast, this slaw is equally delicious packed into lunchboxes or served as a light meal.
Watch the Live Cooking Demo
This recipe was originally featured in a live cooking demonstration with the late Jess Ainscough for Healthtalks TV. During the session, we explored the nutritional benefits of eating seasonal vegetables raw, simple food-as-medicine principles, and practical ways to create vibrant, nourishing meals at home.
If you’d like to see this recipe come together step by step, watch the original Healthtalks TV cooking demonstration and discover why this crisp Raw Brussels Sprout Slaw with Prune Dressing has become a favourite in my kitchen.
Why you’ll love this recipe
- Quick and easy to prepare in under 20 minutes
- No cooking required
- Packed with fibre and antioxidants
- Naturally gluten free
- A delicious way to enjoy Brussels sprouts raw
- Great for entertaining or meal prep
Why eat Brussels sprouts?
Brussels sprouts belong to the cruciferous vegetable family, alongside broccoli, kale, cabbage and cauliflower. These nutrient-dense vegetables are renowned for their health benefits and are an excellent source of fibre, vitamin C, vitamin K and folate.
Eating Brussels sprouts raw provides a crisp texture and helps preserve vitamin C, while their naturally occurring glucosinolates are being widely studied for their role in supporting the body’s natural detoxification processes.
The nutritional benefits of prunes
Prunes do much more than add sweetness to this dressing. Naturally rich in dietary fibre, potassium and polyphenol antioxidants, they contribute depth of flavour while supporting digestive health. Their gentle sweetness balances the slight bitterness of raw Brussels sprouts without relying on refined sugar.
Chef’s tips
- Slice the Brussels sprouts as finely as possible using a mandoline or very sharp knife.
- Allow the dressed slaw to rest for 15–20 minutes before serving to soften the sprouts slightly.
- Toasted walnuts, hazelnuts or pepitas make a wonderful crunchy addition.
- Add shaved Parmesan or crumbled goat’s cheese for extra richness.
- Leftovers keep well refrigerated for up to two days.
Variations
- Add thinly sliced apple or pear for extra sweetness.
- Toss through cooked quinoa for a satisfying lunch.
- Include pomegranate arils during summer for bursts of freshness.
- Replace prunes with Medjool dates for a slightly different flavour profile.
Frequently asked questions
Can you eat Brussels sprouts raw?
Absolutely. Thinly slicing raw Brussels sprouts creates a crisp, cabbage-like texture that’s perfect for salads and slaws.
Can I make this slaw ahead of time?
Yes. In fact, the flavour improves after sitting for 15–30 minutes, allowing the dressing to soften the sprouts.
Is this recipe gluten-free?
Yes, provided all dressing ingredients are certified gluten-free.
Can I make it vegan?
Yes. The recipe is naturally vegan unless you choose to add cheese as a garnish.
Serving suggestions
This raw Brussels sprout slaw pairs beautifully with:
- Grilled salmon or ocean trout
- Roast chicken
- Barbecued lamb
- Plant-based burgers
- Christmas or festive entertaining platters
More healthy winter salads
If you enjoy this recipe, you may also like my collection of nourishing salads featuring seasonal vegetables, whole foods, and simple dressings that celebrate fresh Australian produce.
Raw Brussels sprouts slaw with prune dressing
- Total Time0 hours
- YieldServes 4 as a side 1x
- DietVegan
Ingredients
Instructions
For the salad
- Finely shave the Brussels sprouts on a mandolin or as finely as possible using a very sharp knife. Transfer to a large mixing bowl.
- Slice cucumbers into very thin discs. Add to the bowl along with the peeled and finely sliced shallots. Add the parsley, sprouts and pepitas and toss well. Set the slaw aside while you make the dressing.
For the prune dressing
- Place the pitted prunes in a pot of water and simmer for 10–15 minutes or until completely soft.
- Strain the prunes, ensuring there are absolutely no pips and transfer to a blender.
- Puree them with remaining dressing ingredients.
- Spoon alongside the slaw on individual plates or toss through to make a colourful, very healthy salad to share.
- Prep Time: 15 minutes
- Cook Time: 15 minus
- Category: Plant-based
- Method: Salad
- Cuisine: Modern Australian
You must be logged in to post a comment.