Brussels sprout slaw with chives, parmesan & chardonnay vinegar

Is it possible to have too many slaw recipes? I doubt it. What sets this one apart are the shapes and colours of Brassicas at your disposal. Kalettes are a thing of beauty, a frilly fop of kale, as though shrunk to miniature. If you can’t find these, or purple sprouts, just stick with the regular green ones. Thinly slicing with the shape of your chosen cabbages and sprouts will create a gorgeously spacious salad to pop on the table, with plenty of ‘wow’ factor and minimal energy. Just do me a favour and watch those fingers on the mandoline.
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Ingredients 

  • 2 tbsp chardonnay vinegar
  • ¼ cup (60 ml) extra virgin olive oil
  • 1½ tbsp wholegrain mustard
  • 1 bunch of chives finely sliced
  • 300 g (10½ oz) purple or red brussels sprouts, or Kalettes (kale sprouts), thinly sliced using a mandoline
  • 100 g 3½ oz red cabbage, thinly sliced
  • 1 red apple cut into matchsticks
  • 30 g (1 oz) parmesan finely grated
  • ¼ cup (35 g) roasted hazelnuts finely chopped
  • dill sprigs, sunflower sprouts or micro herbs to garnish

Instructions 

  • Place the vinegar, olive oil, mustard and chives in a bowl and whisk to combine. Add the brussels sprouts, cabbage and apple and toss to coat. Stand for 5 minutes to soften slightly.
  • Scatter with the parmesan, hazelnuts and chosen garnishes and serve.

Notes

For vegans
Shave enough fresh macadamia nuts with a fine microplane and they’ll turn into a fluffy cloud of parmesan cheese-like proportions. Your vegan friends will love you.
Shortcut
Shred the cabbage using a food processor, mandoline or sharp knife. Toss with some Kewpie mayo, snipped chives or spring onion (scallion), and season to taste. This quick version works best with wombok (Chinese white cabbage).
Recipe from In Praise of Veg (Murdoch Books)

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