Red Cabbage Slaw

This crunchy red cabbage salad with carrots and walnuts makes a wonderful side for a dinner or barbecue. Alternatively, you can transfer it to a screw-top jar to take to the office and enjoy for lunch.

FOR THE SALAD

½ head red cabbage (about 700g) 1-2 teaspoons salt

2 small carrots

1 onion

1 tablespoon canola oil

75g (½ cup) walnuts

1 tablespoon honey

Small handful of chives

DRESSING

150g (generous ½ cup) yoghurt 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar 1 teaspoon sugar

Salt and freshly ground pepper

Remove the outer leaves from the cabbage and cut out the core. Finely slice the cabbage, transfer to a large bowl and sprinkle with salt. Leave to sit for a little, then massage well with your hands to soften the cabbage (it’s a good idea to wear kitchen gloves for doing this).

Peel carrots and cut into fine strips using a julienne slicer.

Peel and halve onion and cut into thin rings. Heat oil in a frying pan. Add onion and sweat for 5 minutes. Add to the red cabbage and carrots and toss everything to combine.

Whisk together all the ingredients for the dressing and season with salt and pepper. Combine dressing with the salad. Refrigerate the slaw for at least 1 hour to allow the flavours to marry.

Coarsely chop the walnuts and dry-roast in a frying pan until they smell fragrant. Add the honey and toss with the nuts for a few minutes to caramelise. Set aside to cool.

Rinse the chives, shake off excess water and slice finely. Sprinkle over the salad as garnish, together with the nuts. Serves 4