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Winter slaw with maple candied nuts

Winter slaw with maple candied nuts

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 as a side salad

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
Nutrition: per serving
NutrientUnit
kcal436
fat27g
saturates4g
carbs35g
sugars32g
fibre5g
protein14g
salt0.2g
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Ingredients

For the maple candied nuts

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.

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

Rating: 5 out of 5.2 ratings
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