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Cabbage, apple and carrot slaw with pecans and pomegranate
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Serves: 4 as a side
½ pointed spring cabbage
¼ red cabbage
1 apple, cored
small handful flat leaf parsley, finely chopped
50g pecan nuts, toasted and roughly chopped
2 tbsp pomegranate seeds
30g crème fraîche
1 tbsp Dijon mustard
1 lemon, zest
2 tsp sherry vinegar
1 Remove and discard the hard cores from both the cabbages, then finely shred. Use a vegetable peeler to pare the carrots into thin strips, then shred into long thin strips. Very finely cut the apple into matchsticks.
2. Reserve a little of the parsley and a few pecans and pomegranate seeds to garnish. Put the remaining ingredients in a large bowl, combine and season. Toss through the cabbage, carrots and apple and serve scattered with the reserved parsley, pecans and pomegranate seeds. The slaw can also be made a few hours ahead and chilled until you’re ready to eat.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
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This recipe was first published in March 2019.
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