Sprout slaw with kale and walnuts
This sprout version is all about texture and bright tangy flavours without the heaviness of traditional slaws, with a simple dressing of mustard, vinegar and lemon juice
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
7
MINUTES
Ingredients
300g brussels sprouts
large handful of kale, shredded finely
1 garlic clove, crushed
1 small shallot, chopped very finely or minced
small handful of walnuts
juice of ½ lemon
1 tbsp Dijon mustard
2 tbsp cider vinegar
sea salt
black pepper
Method
Preheat the oven to 160ºC and line a baking tray with parchment. Scatter with walnuts and place in the oven for around 7 or 8 minutes until slightly browned and smelling fragrant and nutty.
Take out of the oven and leave to cool.
Trim the sprouts of any tough outer layers and its base. Slice very thinly into shreds or alternatively use a mandolin. You could also use a box grater, although this will give you a more rice like result.
In a large mixing bowl, combine the shredded sprouts, garlic, kale, and shallot, season with salt and pepper.
Whisk together the lemon juice, mustard, vinegar, and a pinch of sea salt in a small bowl.
Pour over the dressing into the shredded vegetables and mix through with your hands making sure everything is well coated.
Add the nuts last and serve as a side dish or even as a filling with some meat in a sandwich.
If you are not going to use the slaw straight away, storing it in the fridge perhaps, then don’t add the nuts as they will soften too much in the mixture. Add them just before serving.
