A seasonal plant-based recipe to convert even the most avid sprout-hater.
We thought we’d share with you a delicious, festive side dish, created for AKOJO by the ever-talented food scientist, Aude Vuilli.
Born in Switzerland, Aude now lives in London and is enthusiastic about seasonal and sustainable eating. And what could be more seasonal than the humble brussels sprout? With no cooking required, this is a simple, easy-to-prepare dish that anyone can make at home – and with minimal waste. Chopped nuts add crunch and texture whilst a honey and citrus dressing balances the natural bitterness of the sprouts. The winter slaw makes a nutritious side dish and shows that there is much more to the brussels sprout than being a (somewhat shunned) festive trimming.
The recipe is the first of a series of 3. We hope you enjoy as much as we did.
FESTIVE WINTER SLAW
Ingredients (for 4-6 people):
For the slaw:
- 2 apples
- 400g of brussels sprouts
- 1 small fennel
- 3 tbsp roasted pistachio (or any other nuts like walnuts, hazelnuts, almonds)
For the salad dressing:
- 1 lime
- 1 thumb of ginger
- 1 tbsp. of honey
- 2 tbsp. of olive oil
- 1 bunch of chive
Cut the brussels sprouts in half and slice them finely. Do the same for the apples and the fennel. Add all in a bowl.
Roughly chop the nuts of your choice. Walnuts, hazelnuts, almonds or pistachios are all a great choice depending on your preference. Add to the brussels, fennel and apple mix. Finely chop the chives and add to the bowl too.
Prepare the salad dressing. Juice the lime and grate a thumb of ginger. Add honey and olive oil as well as some salt and pepper and mix well. Pour over the salad just before serving. Toss to combine, and serve.
Tips: The salad is at its best when prepared the same day. The fennel, apple and brussels sprouts will keep their freshness and crispness and not oxidize. If you do prepare it the day before serving, make sure to add the dressing at the moment of serving.
This recipe features beautiful artisan-made kitchenware from our platform, including intricate hand-carved utensils by Qäsa Qäsa, a vegetable embroidered tea towel from KISANY Living Linens, and a grained wooden bowl by Raw Label.
Discover these unique pieces and more in our curated kitchenware edit.