Winter Sprout Slaw

  • 20 min
  • Medium

This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of cold meat and baked potatoes. It is also a fantastic recipe to have up your sleeve when entertaining guests over Christmas as you can prepare it completely in advance.

If you can’t find candy or golden beetroot, traditional ruby red will work beautifully and do add your own favourite raw vegetables such as carrots or cabbage to make the recipe your own.

Ingredients
Ingredients

Serves 4-6 as a side dish

FOR THE SLAW

50g walnuts

3 tsp nigella seeds

200g brussels sprouts, shredded

1 golden beetroot

1 candy beetroot

2 large shallots or 1 medium onion, peeled

1 apple, quartered and cored

½ bulb fennel

Chopped parsley, large handful

 

FOR THE DRESSING

1 egg yolk

1tsp wholegrain mustard

1tsp honey

50ml rapeseed oil

50ml extra virgin olive oil

Squeeze lemon juice

2 tbsp natural yoghurt

Preheat the oven to 180ºC

Spread the walnuts on a baking tray and toast in the oven for 8-10 minutes until golden. Remove from the oven and once cool enough to handle, roughly crumble them into small pieces with your hands.

In a small frying pan, toast the nigella seeds over a moderate heat until they just begin to smoke and release their aroma. Remove from the heat and keep to one side.

Using a mandolin, slice the sprouts finely, discarding the ends. Wash the beetroot and thinly slice and repeat with the shallots (or onion), apple and fennel. Combine all of the shredded vegetables in a large bowl and toss together.

To make the dressing, place the egg yolk in a small bowl with the mustard, honey and a pinch of salt and pepper. Gradually whisk in the rapeseed and olive oil, whisking all of the time, until all of the oil has been incorporated and you have a thick sauce. Stir in the lemon juice, followed by the yoghurt and taste to check the seasoning.

Pour the dressing over the vegetables, adding the crumbled walnuts, nigella seeds and parsley as well as a good twist of black pepper and some sea salt. Mix everything together well with your hands, making sure the vegetables are evenly coated in the dressing.

Tip into a serving dish, topping with some more crumbled walnuts and parsley if you like.

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Grouped product items
BUY INGREDIENTS
Organic Walnut Halves
Organic Walnut Halves
£4.49
Organic beetroot
Organic beetroot
£3.49
Organic Apples
Organic Apples
£4.99
Organic Fennel
Organic Fennel
£2.99
Organic Cotswold Brown Eggs 12 Pack
Organic Cotswold Brown Eggs 12 Pack
£6.05
Organic Wholegrain Mustard
Organic Wholegrain Mustard
£4.99
Oxfordshire Honey
Oxfordshire Honey
£8.49
Daylesford Farm Spring Honey
Daylesford Farm Spring Honey
£10.99
Organic Extra Virgin Olive Oil
Organic Extra Virgin Olive Oil
£20.00
Organic Lemons - 3 pack
Organic Lemons - 3 pack
£3.49
Organic Natural Yoghurt
Organic Natural Yoghurt
£2.99
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