Brassica crunch slaw

A crisp slaw for cabbage, kale, kohlrabi or broccoli stems.

Ingredients

• 400g, finely shredded Cabbage or kale
• 1 medium, coarsely grated Carrot
• 1, cored and cut into matchsticks Apple
• 1 tsp Dijon mustard
• 2 tbsp Cider vinegar
• 3 tbsp Olive oil
• 1 tsp Caster sugar
• 1/4 tsp Fine salt
• 1/8 tsp Black pepper

Method

1. Remove any tough central ribs from the kale or cabbage and shred the leaves finely. Coarsely grate the carrot and cut the cored apple into matchsticks.
2. Whisk the Dijon mustard, cider vinegar, olive oil, caster sugar, salt and black pepper together in a large bowl until combined.
3. Add the shredded brassicas, carrot and apple. Toss thoroughly so the dressing coats everything, then leave for 10 minutes to soften slightly.
4. Taste and adjust the seasoning, then serve.

Allotment tip
Toast seeds over the top just before serving.