Using a stick blender, combine the hazelnuts and extra virgin olive oil (EVOO) and blend until the mixture is smooth-ish.

Add the soy sauce, lemon juice, maple syrup, and Dijon mustard.

Blitz the ingredients together until well combined.

Add the water to the dressing in the blender and blend again.

Stir (don't blitz!) in the whole grain mustard to finish the dressing.

Season to taste with salt

Chop the kale into small pieces.

Steam or boil the broccoli until just al dente and still green. Let cool.

Peel and dice the apple. Pour over a bit of lemon juice or vinegar and stir so it doesn't brown.

Peel and dice the kohlrabi.

Shave the brussel sprouts on a mandolin. Alternatively slice very very thin.

Roughly chop the hazelnuts.

In a large mixing bowl, combine the chopped kale, shaved sprouts, cooled-down broccoli, diced apple, diced kohlrabi.

Drizzle the hazelnut dressing over the salad and mix together until everything is well coated.

Taste the slaw and add salt to adjust the seasoning to your liking.

Sprinkle the chopped hazelnuts over the top, serve and enjoy!