Colourful slaw with honey vinaigrette and toasted pecans

Recipe from: 11 December 2015
recipe,coleslaw,honey,pecan nuts

Ingredients 16
Servings 6
Time 00:30

Ingredients

  • 1
    small purple cabbage, shredded
  • half a savoy cabbage, or 3 baby savoy cabbages, shredded
  • 1
    small fennel bulb, shredded
  • 3
    carrots, peeled and julienned
  • 1
    red pepper, seeded and julienned
  • half a bag of radicchio, shredded
  • 125
    ml
    toasted pecan nuts, chopped
  • 50
    ml
    toasted sunflower seeds
  • 15
    ml
    sesame seeds
  • VINAIGRETTE:
  • 30
    ml
    honey
  • 7.5
    ml
    Dijon mustard
  • 50
    ml
    lemon juice
  • 15
    ml
    cider vinegar
  • 1
    fresh chilli, seeded and chopped (optional)
  • 80
    ml
    sunflower oil
 

Method

 
Mix the salad ingredients together.

Whisk the honey, mustard, lemon juice, vinegar and chilli together. Whisk in the oil gradually. Pour over the salad, and toss well.

Image and text: Ideas magazine.

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Read more on: recipe  |  honey  |  pecan nuts
 

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