Raw Brussels sprout, cabbage & apple salad with chillies, cranberries and salted peanuts
A winter dish with an unexpected flavour combination
¼ red cabbage, shredded and soaked in 2 tbsp red wine vinegar and 2 tbsp sugar
300g Brussels sprouts, shredded
2 large red chillies, finely chopped
2 red eating apples, cut into slices
25g dried cranberries
25g salted peanuts, roughly chopped
Zest of 1 lemon
4 tbsp good olive oil
1 tbsp vinegar
Squeeze of lemon juice
In a large bowl, mix the Brussels sprouts with the red cabbage. Add the apples, chillies, lemon zest and cranberries. Season with salt and pepper.
Make a dressing with the olive oil, vinegar and lemon juice. Mix through the salad. Arrange on four plates and scatter over the salted peanuts.
Recipe by Jody Spencer
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