Creamy brussels sprout and apple slaw recipe

Many people struggle with brussels sprouts but when prepared properly, they are truly wonderful. Here, they are finely shredded, and kept raw and crunchy, and when combined with apple, and a creamy tahini, horseradish dressing, it is quite the most delicious combination! Brussel sprouts are wonderful for killing off H. Pylori in the digestive tract, as well as helping with liver detoxification. This makes them a helpful aid when it comes to tackling acid reflux and other digestive issues. Apples are also one of the most potent liver detoxifiers, so this is a match made in heaven.

SERVES 2 AS A MAIN, 4 AS A SIDE

INGREDIENTS

2 cups (200g) brussels sprouts, finely shredded

1 apple, cored & finely sliced

1 cup (80g) Chinese cabbage, finely shredded

50g toasted hazelnuts, roughly chopped

30g fresh parsley leaves

FOR THE DRESSING

¼ cup (125ml) tahini

½ lemon, juiced

1 clove garlic, minced

⅛ - ¼ cup (30-60ml) water

1 inch piece of fresh horseradish, peeled & grated

1 tsp maple syrup

Pinch of sea salt

METHOD

Begin by preparing the slaw. Wash and trim the sprouts, removing any damaged leaves from the outside. Slice them as thinly as possible using a sharp knife. Wash the cabbage and like the sprouts, slice as thinly as possible. Place both in a large bowl.

Core the apple and cut into thin slices, remove to a small bowl and toss in a little lemon to prevent browning.

Make the dressing in a blender, adding in all the ingredients. Adjust the seasoning as necessary.

Add the apples, hazelnuts parsley to the shredded sprouts and cabbage, pour over a generous amount of dressing and sprinkle of black pepper. Gently toss and serve!