Side

Cabbage and sprout slaw with oyster mushrooms

Name: Cabbage and sprout slaw with oyster mushrooms
Yield: 4
Ingredients: 1 cup (60g) nutritional yeast flakes (from health food stores), toasted, plus extra 1 tsp toasted; 2 garlic cloves, thinly sliced; 2 tbs apple cider vinegar; 1 tbs lemon juice; 1 cup (250ml) extra virgin olive oil, plus extra 2 tbs; 500g oyster mushrooms, larger ones torn; 1/2 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve; 1/4 whole savoy cabbage, shredded (we used a mandoline); 400g brussels sprouts, trimmed, very thinly sliced (we used a mandoline); 1/2 cup (75g) macadamias, chopped, roasted

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by Ramael Scully

Apr 23, 2019

This vibrant salad couldn't be easier to rustle up. Two steps and you're done!

1 cup (60g) nutritional yeast flakes (from health food stores), toasted, plus extra 1 tsp toasted
2 garlic cloves, thinly sliced
2 tbs apple cider vinegar
1 tbs lemon juice
1 cup (250ml) extra virgin olive oil, plus extra 2 tbs
500g oyster mushrooms, larger ones torn
1/2 bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
1/4 whole savoy cabbage, shredded (we used a mandoline)
400g brussels sprouts, trimmed, very thinly sliced (we used a mandoline)
1/2 cup (75g) macadamias, chopped, roasted

Method

1.

To make the yeast dressing, place yeast, garlic, vinegar, lemon juice and 2 tbs water in blender and whiz until combined. With the motor running, add the oil in a slow, steady stream. Set aside. Heat extra oil in a large frypan over high heat. In batches, cook mushrooms for 1-2 minutes each side or until golden. Using tongs, set aside to drain and cool on paper towel.
2.

Combine parsley, cabbage, sprouts and mushrooms in a large bowl. Add dressing and gently toss through. Divide among serving plates and scatter with macadamias, extra yeast and extra parsley to serve.