Method

• 1.
  Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, kohlrabi and radishes. Combine in a large bowl and set aside.
• 2.
  Using a mandoline, thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside to pickle slightly.
• 3.
  In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chilli and finely chopped chervil.
• 4.
  Place almonds in a frypan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside.
• 5.
  When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds and top with remaining chervil.