Winter walnut slaw

Ingredients

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

 

Preparation time: 10 minutes
Cooking time: 10 minutes

Serves: 4

Nutrition: Per serving
Energy
353 Kcal
Fat
26g
Saturates
2.6g
Sugars
15g
Salt
0.34g

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.

Ingredients

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

Method

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.

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