This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
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.
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| Ingredients | Serves 4-6 as a side dishFOR 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 |
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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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