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    Christmas slaw

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    Christmas slaw

    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes

    Serves: 8-10


    75g pecans
    4 tbsp pumpkin and/or sunflower seeds
    ½ red cabbage, finely shredded
    4 Duchy Organic Bunched Carrots, scrubbed or peeled and coarsely grated
    400g Baby Parsnips, peeled and coarsely grated
    200g Blueberries, halved
    50g flat leaf parsley, roughly chopped

    For the dressing
    2 tbsp Dijon mustard
    10 tbsp natural yogurt
    5 tbsp mayonnaise
    2 cloves garlic, crushed
    1-2 tbsp cider vinegar, to taste
    4 tbsp olive oil
    1 orange, finely grated zest
    2 lemons, finely grated zest
    1½ tsp ground cumin
    1 tsp pul biber


    1. Toast the nuts and seeds in a frying pan over a medium heat until the seeds start to pop and the nuts smell fragrant.

    2. In a large bowl combine the cabbage, carrots, parsnips, blueberries and most of the parsley.

    3. In a jug combine the dressing ingredients and season. Pour over the vegetables and toss well to combine.

    4. Sprinkle over the reserved parsley and the seeds, then crumble over the pecans.

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