Red Cab­bage Slaw

NZ House & Garden - - EXTRA HELPING -

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.


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


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

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