Rory's Christmas Winter Coleslaw With Pomegranate And Roast Hazelnuts
Serves 6 - 10
– 300g red cabbage thinly sliced
– 300 green cabbage thinly sliced
– 2 big carrot, c 170g, coarsely grated
– 1 red onion, c 100g thinly sliced
Ingredients
– 2 sweet eating apples, cored and diced into 1 cm cubes
– 60g roasted and chopped hazelnuts( no need to peel the roasted nuts before chopping)
– 2 tablespoons pomegranate seeds (optional)
– 2 tablespoons chopped mint leaves if available
– Sea salt and freshly ground pepper
Ingredients
Dressing
– 2 tablespoons home-made mayonnaise
– 2 tablespoons crème fraiche
– 1 tablespoon Honey
– I tablespoon pomegranate molasses
– 2 tablespoons extra virgin olive oil
– 1 tablespoon lemon juice
– Sea salt and freshly ground pepper
Ingredients
Mix the cabbages, grated carrot, sliced onion, diced apples and hazelnuts in a large bowl. Season with salt and pepper.
Method
Add the pomegranate and mint if using. Allow to sit for up tp 1 hour before serving to allow the dressing to properly flavour the ingredients.
Method
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