Christmas Salad with Budwig Mayonnaise

This is really a sort of rough coleslaw made with Brussels Sprouts – as they are in season it’s a pity not to use them.

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  • A good  small portion of raw Brussels Sprouts

A smaller portion of each of the following ingredients, 

  • LeekChou_de_Bruxelles_demi-nain_de_la_Halle_Vilmorin-Andrieux_1904
  • Celery
  • Onion
  • Apple
  • Carrot.

Mayonnaise ingredients

  • Quark
  • Cold-pressed linseed oil
  • Mustard
  • Garlic
  • Lemon juice/apple cider vinegar
  • Dill pickles


Chopped Walnuts


Finely sliced or grate all vegetables and place in a bowl.

Next make the Budwig mayonnaise from a portion of linseed oil quark cream by adding a dollop of your favourite seedy mustard, a crushed clove of garlic, a tablespoon chopped mini dill pickled cucumbers,  a good squeeze of lemon juice/ACV and enough fruit juice for taste (apple, parsnip and carrot is nice) and to make a soft mayonnaise consistency.

Then stir the mayonnaise into the salad and top with chopped herbs, walnuts and/or colourful fruit – pomegranate looks brilliant and is in season.

Top with chopped Walnuts