This is really a sort of rough coleslaw made with Brussels Sprouts – as they are in season it’s a pity not to use them.
- A good small portion of raw Brussels Sprouts
A smaller portion of each of the following ingredients,
- Cold-pressed linseed oil
- Lemon juice/apple cider vinegar
- Dill pickles
Finely sliced or grate all vegetables and place in a bowl.
Next make the Budwig mayonnaise from a portion of linseed oil quark cream by adding a dollop of your favourite seedy mustard, a crushed clove of garlic, a tablespoon chopped mini dill pickled cucumbers, a good squeeze of lemon juice/ACV and enough fruit juice for taste (apple, parsnip and carrot is nice) and to make a soft mayonnaise consistency.
Then stir the mayonnaise into the salad and top with chopped herbs, walnuts and/or colourful fruit – pomegranate looks brilliant and is in season.
Top with chopped Walnuts