With a mix of red cabbage and winter vegetables, this seasonal coleslaw is ideal to serve as a side dish for your Christmas or New Year’s Eve parties. You can even use up any left-over Christmas red cabbage that you might have.
Prep time: 20 minutes/Cook time: 10 minutes/Serves: 8
Ingredients:
Rocket, to serve (optional)
100g Pecans
2 tsp Maple Syrup
350-400g cooked Red Cabbage
2 Parsnips, peeled
2 Carrots, peeled
¼ Celeriac, peeled
100g Dates, chopped
1 Lime, juice only
3 tbsp Asda 100% Crunchy Peanut Butter
1 tsp reduced Salt Soy Sauce
2 tbsp Olive Oil
1 tsp Maple Syrup
3cm piece of fresh Ginger (about 20g), grated
1 Garlic clove, grated
A pinch of Chilli Flakes
Method:
Place a frying pan over a medium-high heat then add the pecans and toast for 1-2 mins until starting to turn golden brown. Remove from the heat then add the maple syrup and a pinch of flaky sea salt. Stir well before transferring to a chopping board. Allow to cool slightly then chop and set aside.
Speed peel the carrot, parsnip and celeriac into ribbons and mix with the red cabbage in a large bowl along with some salt and pepper.
Combine all the ingredients for the dressing in a small bowl along with 1 tbsp water to loosen. Pour the dressing over the ingredients in the large bowl then add the chopped pecans and toss everything together well. Serve straight away or keep in the fridge for up to 3 days.
If you have any leftovers, cut the celeriac into chunks, boil for 20 mins and mash with butter for an easy side, or add it to your bubble and squeak.
