Creamy kale slaw with hazelnuts recipe

It's more than just the cracking textures that sets this slaw apart, says Tom Kerridge in "The BBQ Book". I use cabbage, carrots and red onion, but also throw in heaps of kale because I love its iron-y flavour. The addition of toasted hazelnuts and the tangy, lush dressing makes each bite special.

Ingredients

• 250g bunch of curly kale, stems removed
• 3 tbsp white-wine vinegar
• 1⁄4 red cabbage (150g)
• 1⁄4 white cabbage (150g)
• 2 large carrots
• 1 large red onion, halved and thinly sliced
• a large handful of flat-leaf parsley, roughly chopped
• a large handful of dill, roughly chopped
• 100g toasted hazelnuts, roughly chopped
• salt and freshly ground pepper
  
  For the dressing:
• 100ml soured cream
• 100ml natural yogurt
• 2 tsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• juice of 1 lemon

Method

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• Shred the kale leaves and place in a large bowl. Trickle over the wine vinegar and sprinkle lightly with salt. Massage the leaves with your hands for a couple of minutes to tenderise the kale.
• Finely shred the red and white cabbage and immerse in a bowl of iced water for 5 minutes or so to crisp up.
• Cut the carrots into fine julienne strips and add to the kale with the sliced onion and chopped herbs.
• Drain the cabbage thoroughly in a colander and pat dry with a clean tea towel. Add the cabbage to the other veg.
• For the dressing, put all the ingredients into a bowl and season with salt and pepper. Whisk together to combine.
• Pour the dressing over the kale slaw and mix well until everything is evenly coated. Add three-quarters of the toasted hazelnuts and mix through.
• Transfer the slaw to a serving bowl, scatter over the remaining toasted hazelnuts and serve.

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