If the only Brussels sprouts you've met were boiled into submission, this will surprise you. Shaved fine and left raw, they're crisp, faintly sweet and completely at home with tart apple and toasted walnuts. It's the winter salad I make when everything else on the table is warm and soft.
Serves 4
Nutrition (per serving, estimated)
- Energy: 215 kcal
- Protein: 7 g
- Fat: 15 g
- Carbohydrate: 13 g
- Fibre: 6 g
Estimated values.
Ingredients
- 400 g Brussels sprouts, trimmed and very finely shaved
- 1 large apple (about 180 g), cut into matchsticks
- 40 g walnuts, roughly chopped
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 3 tbsp cold water
- ¼ tsp salt, plus black pepper
- A small handful of flat-leaf parsley, chopped
Method
- Shave the sprouts as finely as you can — a mandoline or the slicing disc of a food processor is quickest, a sharp knife works fine. Put them in a large bowl.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes until they smell nutty. Tip onto a plate to cool.
- Whisk the tahini, lemon juice, olive oil, mustard, salt and water together until smooth and pourable. It will seize before it loosens — keep going.
- Add the apple to the sprouts, pour over the dressing and toss thoroughly with your hands so every shred is coated.
- Leave for 10 minutes to soften slightly, then fold through the walnuts and parsley and grind over plenty of pepper.
Gluten-free, dairy-free, refined-sugar-free and vegan. It holds up well dressed, so it's a good one to make ahead.