Taste Buds magazine logo
Raw Brussels sprout, cabbage & apple salad with chillies, cranberries and salted peanuts

Raw Brussels sprout, cabbage & apple salad with chillies, cranberries and salted peanuts

A winter dish with an unexpected flavour combination

Ingredients

  • 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

Method

  1. 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.
  2. 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

Taste Buds chef: Jody Spencer