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Telegraph

Creamy kale slaw with hazelnuts

The kale gives a lovely irony flavour, and the hazelnuts and lush, tangy dressing make each bite special. Overview Prep time 25 mins Serves 6 as a side Ingredients Ingredients 250g bunch of curly kale, stems removed 3 tbsp white wine vinegar ¼ or 150g each of red and white cabbage 2 large carrots 1 large red onion, thinly sliced Large handful of parsley, roughly chopped Large handful of dill, roughly chopped 100g toasted hazelnuts, roughly chopped For the dressing 100ml soured cream 100ml natural yogurt 2 tsp Dijon mustard 1 tbsp extra-virgin olive oil Juice of 1 lemon