Serves 6–8 as a side  |  Prep Time 10 minutes

I love a good apple-spiked slaw and this one is taken to new heights with the addition of crunchy salted peanuts, black sesame seeds and red chilli. It makes a lovely big salad, perfect for wowing friends and family at your next potluck dinner.

Recipes, photos & styling Emma Boyd

 

INGREDIENTS

• 15 Brussels sprouts, finely shredded
• 3 tbsp olive oil
• 4 tbsp lime juice
• 2 red apples, cut into fine matchsticks
• 1 tbsp red wine vinegar
• 1 small red onion (125 g), quartered, finely sliced
• 1½ cups parsley, chopped
• 1½ cups coriander, chopped
• 2 red chillies, thinly sliced (remove the seeds if you don’t like things too hot!)
• ¾ cup roasted, salted peanuts, roughly chopped
• ¼ tsp black sesame seeds
• 1 tsp sesame oil
• 2 tbsp tamari (or light soy sauce)
• 1 tsp brown sugar
• 1 large clove garlic, minced

METHOD

Put the shredded Brussels sprouts into a large salad bowl, drizzle over 1 tbsp of oil, scatter with a good pinch of sea salt. Using clean hands, scrunch the shredded Brussels sprouts for about 30 seconds or so to soften them a little.

Put 2 tbsp of the lime juice into a small bowl, add in the apple matchsticks and mix well. Doing this stops the apple from oxidising and going brown so don’t skip this step! Add the apple to the Brussels sprouts.

Put the red wine vinegar into a small bowl and add in the red onion and mix well. Add the parsley, coriander and chilli (reserve some to garnish) to the slaw followed by the red onion, peanuts (again reserve some to garnish) and the sesame seeds.

In a little jug mix together the remaining olive oil, lime juice, sesame oil, tamari, brown sugar and garlic. Pour over the slaw then season with sea salt and scatter over the remaining chilli and peanuts.