Savoy cabbage, kohlrabi and brussels sprout slaw

Savoy cabbage, kohlrabi and brussels sprout slaw

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

I love the pretty shades of white and pale green in this light and crunchy slaw. Kohlrabi, a member of the cabbage family, is an awkward-looking vegetable, all knobbly and odd-shaped, but it makes this salad sing.

Ingredients

Quantity Ingredient
100g pecans
1/4 savoy cabbage, shredded
1 granny smith apple, julienned
1 kohlrabi, julienned
10 brussels sprouts, cut in half and leaves pulled apart

Dressing

Quantity Ingredient
2 teaspoons cider vinegar
90ml olive oil
1 teaspoon wholegrain mustard
1 teaspoon honey
1/4 teaspoon salt
pinch of freshly cracked black pepper

Method

  1. Preheat the oven to 200°C (400°F).
  2. To make the dressing, whisk together all the ingredients in a small bowl.
  3. Line a baking tray with baking paper and spread the pecans on top. Toast the nuts in the oven for 15 minutes. Allow to cool slightly, then slice half the pecans and crumble the rest, breaking them up with your hands.
  4. Combine the cabbage, apple, kohlrabi and brussels sprouts in a serving bowl. Add the dressing and toss until evenly coated. Add the sliced pecans and mix again.
  5. Serve the salad with the crumbled pecans sprinkled over the top.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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