Irish Examiner Saturday - Irish Examiner - Weekend

Sprout Slaw with Kale and Walnuts


This isn’t a classic ‘slaw’ for you traditiona­lists out there but we use this shaved sprout salad in the same way. It isn’t covered in mayonnaise or yoghurt or salad dressing. This sprout version is all about texture and bright tangy flavours without the heaviness of traditiona­l slaws. The dressing is very simple, just a little mustard, vinegar, and lemon juice, seasoned lightly, no oil needed. We like to enjoy this crammed inside a soft white roll with some leftover Christmas ham and a lick of cranberry sauce.


300g of Brussels sprouts.

One large handful of kale, shredded finely

One clove of garlic, crushed 1 small shallot, chopped very finely or minced

Small handful of walnuts

Juice of 1/2 lemon

1 tablespoon of dijon mustard

2 tablespoon­s of cider vinegar

Sea salt and black pepper

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.

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