Brussels Sprouts, Fennel & Mandarin Slaw
Eating Brussels sprouts raw may not be the first idea that comes to mind. However, if we apply the idea of coleslaw using cabbage this isn’t much different. In fact, raw sprouts have a sweet and crunchy texture that works well combined with other vegetables such as crunchy fennel and tender-leafed Chinese cabbage.
Ingredients
- about 200g Brussels sprouts
- About ¼ Chinese cabbage, finely shredded
- 1 small fennel bulb, very thinly sliced
- 2 mandarins, peeled and thin sliced into rounds
- ½ cup hazelnuts, toasted and roughly chopped
Mandarin Mustard Dressing
- juice of 1 mandarin, 1-2 tablespoons
- juice of half a lemon, 1-2 tablespoons
- 1 teaspoon wholegrain mustard
- 1 teaspoon honey
- pinch of salt
- ¼ cup (60 ml) extra virgin olive oil
Instructions
- Trim the Brussels sprouts and remove any tough outer leaves. Use a mandolin or sharp knife to very thinly shred the sprouts. Place onto a salad platter along with the cabbage and fennel. Toss to combine. Dot with the mandarin slices and scatter with chopped hazelnuts.
- Make the dressing by combining the ingredients in a jar and shake well to combine. Check flavour adding extra salt or honey if needed. Drizzle half of the dressing over the salad just prior to serving and toss to combine. Serve extra dressing on the side.