Photography: Tim Roberts | Styling: Lucy Busuttil
When it comes to making a refreshing sprouts and seeds slaw, the ingredient list is extensive. Each element adds a different taste, texture, and colour to the mix. To ensure you’re not spending hours shredding vegies on Christmas Day (or whenever you’re hosting), we’d recommend preparing a few elements in this recipe beforehand to make your life 10x easier.
You can toast seed mix and pecans two days ahead and place in a sealed container in the fridge. Make the dressing one day ahead and store it in a screw-top jar in the fridge. Combine shredded red and green cabbage, green onions and herbs, and store in a snap-lock bag in the fridge. And shred the carrots, and secure in a snap-lock bag and store in the fridge.
Ingredients
Method
Preheat oven 180°C/160°C fan-forced. Scatter seed mix and pecans on a baking tray. Roast for 5–8minutes, until lightly toasted. Set aside to cool.
For the dressing, combine the orange zest, juice and olive oil in a bowl. Season. Whisk to combine. Remove 3 tablespoons to another bowl and set aside. Add mayonnaise to remaining orange mixture, whisking until smooth.
Using a mandoline, finely shred the brussels sprouts into a large bowl. Spoon over the reserved orange mixture, tossing gently to coat. Cover and refrigerate 1 hour, if time permits.
To serve, combine cabbage, carrot, green onion and parsley or coriander in a large bowl. Add shredded sprouts and seed and pecan mix. Toss gently. Add dressing to the
slaw and toss gently. Serve.
Cook’s tip
Always protect your fingers by using the guard on a mandoline.
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