Adapted from a recipe by Yotam Ottolenghi.
This delightful slaw provides bright and fresh flavours in an otherwise heavy holiday meal (think mashed potatoes and gravy). Raw sprouts are a delight, use the freshest sprouts you can find, look at the farmers’ market for sprouts still on the stalk. A mandolin is a handy tool to cut all the veg the same size.
We have included Ottolenghi’s mayo recipe. You could make the dish with commercial mayonnaise, but the extra effort is worth it. The recipe makes about 2 cups of mayonnaise, more than you’ll need for the slaw, but it keeps for at least a week in the fridge and will improve any other dish that requires mayonnaise.
| 300 g | Brussels sprouts, shredded |
| 300 g | carrots, peeled and julienned |
| 70 g | ginger, peeled and julienned |
| 1 | shallot, peeled and thinly sliced |
| 2 | red chillies, deseeded and julienned |
| 100 g | Greek (thick) yogurt* |
| 10 g | coriander, chopped |
| 10 g | tarragon, chopped |
| 2 T | lime juice |
| 2 T | black sesame seeds (or white if you can’t get them) |
| 60 g | roasted and salted peanuts |
| salt |
Put the sprouts, carrots, ginger, shallot and chillies in a bowl with the yogurt and about ½- to ¾-cup, or to taste, mayonnaise. Mix together and refrigerate for up to two hours, so that the vegetables soften slightly. Remove from the fridge and mix in the herbs, lime juice and a large pinch of salt (or to taste). Spoon on to a serving dish. Lightly crush the sesame seeds and peanuts in a mortar and pestle and sprinkle over the salad.
Serves 4-6.
Yotam Ottolenghi’s Mayonnaise
| 1 | egg |
| 2½ t | Dijon mustard |
| 2 t | sugar |
| 3 cloves | garlic, peeled and crushed |
| 2 T | cider vinegar |
| 500 ml | canola oil |
| salt |
To make the mayonnaise, put the egg, mustard, sugar, garlic and vinegar in the small bowl of a food processor and add half a teaspoon of salt. With the motor running, slowly pour in the oil in a light, steady stream and whisk until combined. Keep in the fridge until needed.
* You can find the ultra-rich and thick (10 per cent fat) local Bles Wold Yogurt at the Italian Centre Shops. The extra calories are worth it for the texture.