Colourful slaw with honey vinaigrette and toasted pecans

Be inspired by seasonal ingredients, bright colours and bold flavours with this sensational salad.
recipe,coleslaw,honey,pecan nuts
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Recipe from: 11 December 2015
Preparation time: 30 min


  • 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
    toasted pecan nuts, chopped
  • 50
    toasted sunflower seeds
  • 15
    sesame seeds
  • 30
  • 7.5
    Dijon mustard
  • 50
    lemon juice
  • 15
    cider vinegar
  • 1
    fresh chilli, seeded and chopped (optional)
  • 80
    sunflower oil
Servings: Change Serving


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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