CRUNCHY SPROUT SLAW

The bite you get from this slaw’s raw elements brings some welcome freshness to the table.

INGREDIENTS

• 600g brussels sprouts
• 2 carrots, different colours if possible, peeled
• 1 kohlrabi, peeled
• 8 radishes, different colours if possible
• 2 small red onions
• 2 tsp red wine vinegar
• 1 tsp English mustard
• 1/4 cup (60ml) extra virgin olive oil
• 1 long red chilli, seeds removed, finely chopped
• 1 bunch chervil, half finely chopped
• 1/4 cup (25g) flaked almonds

• METHOD

  • 1
    Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, kohlrabi and radishes. Combine in a large bowl and set aside.
  • 2
    Using a mandoline, thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside to pickle slightly.
  • 3
    In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chilli and finely chopped chervil.
  • 4
    Place almonds in a frypan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside.
  • 5
    When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds and top with remaining chervil.