Winter slaw with maple candied nuts

Winter slaw with maple candied nuts

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 15 mins Cook: 25 mins

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

Nutrition and extra info

  • Easily doubled
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal436
  • fat27g
  • saturates4g
  • carbs35g
  • sugars32g
  • fibre5g
  • protein14g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp yellow mustard seeds
  • 150ml cider vinegar
  • 6 tbsp golden caster sugar
  • ½ celeriac, peeled and julienned
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • ½ white cabbage, thinly shredded
  • 1 red onion, thinly sliced
  • 3 large carrots, peeled and julienned
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

For the maple candied nuts

  • 400g mixed shelled nut (we used cashews, almonds, pecans and peanuts)
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • heaped ½ tsp cayenne pepper
  • pinch of cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp vegetable oil
  • 1 tbsp chopped rosemary leaves
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.