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
Image by:
Recipe from: 11 December 2015
Preparation time: 30 min
 
 

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
Servings: Change Serving
 
 

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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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