Name: Winter slaw with maple candied nuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 8 as a side salad
Ingredients: 2 tbsp yellow mustard seeds; 150ml cider vinegar; 6 tbsp golden caster sugar; ½ celeriac peeled and julienned; ½ white cabbage thinly shredded; 1 red onion thinly sliced; 3 large carrots peeled and julienned; 400g mixed shelled nut (we used cashews, almonds, pecans and peanuts); 2 tbsp brown sugar; 2 tbsp maple syrup; heaped ½ tsp cayenne pepper; pinch of cinnamon; 1 tbsp vegetable oil; 1 tbsp chopped rosemary leaves

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Winter slaw with maple candied nuts

Winter slaw with maple candied nuts

Good Food team

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Serves 8 as a side salad

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.4 ratingsRate

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A fresh and crunchy seasonal slaw served with sweet pecans, cashews, almond and peanuts in a sweet, spicy glaze

Easily doubled

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp yellow mustard seeds
150ml cider vinegar
6 tbsp golden caster sugar
½ celeriac

peeled and julienned
½ white cabbage

thinly shredded
1 red onion

thinly sliced
3 large carrots

peeled and julienned

For the maple candied nuts

400g mixed shelled nut

(we used cashews, almonds, pecans and peanuts)
2 tbsp brown sugar
2 tbsp maple syrup
heaped ½ tsp cayenne pepper
pinch of cinnamon
1 tbsp vegetable oil
1 tbsp chopped rosemary

leaves

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Nutrition: per serving

kcal436
fat27g
saturates4g
carbs35g
sugars32g
fibre5g
protein14g
salt0.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
step 2

Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden – keep an eye on them as they burn easily.
step 3

Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.4 ratings

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