zoom Cabbage, apple and carrot slaw with pecans and pomegranate
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    Cabbage, apple and carrot slaw with pecans and pomegranate

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    Cabbage, apple and carrot slaw with pecans and pomegranate

    • Preparation time: 15 minutes
    • Cooking time: 0 minutes
    • Total time: 15 minutes

    Serves: 4 as a side

    Ingredients

    ½ pointed spring cabbage
    ¼ red cabbage
    2 carrots
    1 apple, cored
    small handful flat leaf parsley, finely chopped
    50g pecan nuts, toasted and roughly chopped
    2 tbsp pomegranate seeds
    45g mayonnaise
    30g crème fraîche
    1 tbsp Dijon mustard
    1 lemon, zest
    2 tsp sherry vinegar

    Method

    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.

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    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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