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Kale & Sprout Winter Slaw
In need of some Brussels Sprouts inspiration? This slaw is fantastic throughout the winter months, as well alongside a festive roast or Boxing Day leftovers. Filled with leafy green veg, crunchy hazelnuts and a creamy dressing, it feels infinitely more nourishing than the average boiled sprout. To prep-ahead, simply prepare the dressing and slaw separately and mix together when you’re ready.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●saucepan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Place the cashews in a small bowl, cover with 100ml boiling water and set aside to soften.
2
Tip the hazelnuts and sesame seeds onto a baking tray; bake for 8–⏱️ 10 minutes until golden.
3
Bring a large saucepan of salted water to the boil. Add the kale, sprouts and cabbage, and cook for 2–⏱️ 3 minutes. Drain and refresh in cold water, and drain again thoroughly — removing as much water as possible.
4
To make the dressing, transfer the cashews, along with the water, to a high-speed blender. Add the remaining dressing ingredients and blitz until smooth, adding a splash of water as needed to loosen.
5
To serve, simply toss together the vegetables, dressing, hazelnuts and sesame seeds. Transfer to a large serving bowl or platter.
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