Winter California Walnut Slaw
Preparation time: 10 minutes
Cooking time: 10 minutes
Nutrition: Per serving
353 Kcal Fat
This crisp, fresh walnut salad is great served with cold meats, ideal for a Boxing Day lunch. Try using white cabbage or carrots instead of the red cabbage, or for extra heat, use hot horseradish sauce.
100g California Walnut pieces
400g red cabbage, finely shredded
1 fennel bulb, approx. 300g, finely shredded
1 medium eating apple, cored and coarsely grated
1 small red onion, finely sliced
25g parsley, chopped
100g reduced fat mayonnaise
50g creamed horseradish
2 tbsp cider vinegar
Preheat the oven to 200C, gas mark 6.
Place the walnuts in a small roasting tin and roast for 6-8 minutes, set aside to cool.
Meanwhile, mix together the cabbage, fennel, apple, onion and parsley in a large bowl.
In a separate bowl, mix together the mayonnaise, horseradish and vinegar, season well and stir into the slaw. Stir in the walnuts, reserving a few to scatter over the top.