Description
The sweet tang of the apples goes beautifully with all the raw vegetables.
Ingredients
Green Slaw
2 courgettes (baby marrows), julienned
4 spring onions, julienned
1 baby fennel, julienned
½ cucumber, julienned
100 g Shiraz snap peas
20 Brussels sprouts, thinly sliced
3 Granny Smith apples, thinly sliced
Mayonnaise
1/3 C (80 ml) whole egg mayonnaise
1/3 C (80 ml) Greek yoghurt
1 tsp (5 ml) apple cider vinegar
To Serve
1/5 packet (20 g) pine nuts
1/3 punnet (10 g) micro greens
1/3 punnet (10 g) chives
Instructions
Prepare all of the vegetables and the apples and layer them on a platter.
Mix all of the ingredients together for the mayonnaise and drizzle over the slaw.
Toast the pine nuts in a dry pan until they are golden brown. Watch carefully that they don’t burn.
Top the slaw with the micro greens, chives and toasted pine nuts. Serve immediately.
