Once you try this slaw, you'll be making it every year around Christmas time like we do. It's such a simple side salad to make and easily compliments any bold flavours on your plate. You can add anything you like to the sprout and kale base with lemon olive oil dressing, we love adding dried cranberries and pecorino, but try out some different combinations - toasted hazelnuts and chunks of blue cheese work great too.
Serves 4 as a side & takes 40 minutes to cook
Ingredients
For the base
300g Brussels sprouts
1 bag of kale
Good drizzle of olive oil
Juice of 1 lemon
2 teaspoons of Dijon mustard
Salt and pepper
Things we add (see notes above)
Handful of dried cranberries
Handful of toasted walnuts, chopped
100g grated pecorino
Method
1. Very finely cut the Brussels sprouts widthways, discarding the woody ends. Place into a large bowl and use your hands to separate the sliced sprouts out into a slaw-like texture.
2. Finely slice the kale and spoon into the bowl.
3. Drizzle over lots of olive oil and mix the whole salad together until all of the veggies are coated in olive oil (if they still feel a little dry, add a drizzle more of olive oil).
4. In a small bowl, mix together the lemon juice, a pinch of salt and the Dijon mustard. Pour into the salad and mix really well until everything has mixed through and the slaw is well dressed.
5. Leave the salad to infuse for 30 minutes.
6. After 30 minutes, add any other ingredients you are using - around Christmas time we mix through a large handful of dried cranberries and toasted walnuts. We also add a handful of grated pecorino cheese for an extra indulgent take on slaw.
7. Top with a pinch of pepper.
