Winter Slaw Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tI tend to make a small bucket of this at a time. There is a bit of chopping involved, so make it worth your while. If I’ve got some in the fridge, I put it with anything and everything – on the kids’ sandwiches, on oatcakes, with my favourite veggie burger, on my eyes to get rid of the bags… you get the picture.

  • Yield: 6 Servings


For the Slaw
  • 1 small, sweet, pointed cabbage
  • ½ red cabbage
  • 2 small green apples, unpeeled
  • 1 tbsp each pumpkin seeds, sesame seeds, and sunflower seeds
  • 10 walnut halves
For the Dressing
  • 1 tbsp white wine vinegar, or to taste
  • 2 tbsp olive oil, or to taste
  • 1 tsp Dijon mustard, or to taste
  • salt and freshly ground black pepper
How to Make It
  1. Remove the outer leaves of both cabbages so you only have nice crisp inner leaves. Slice as thinly as you can in a food processor, with a mandoline, or by hand with a really sharp knife. Put in a large bowl.
  2. Core and finely chop the apples, and add to the cabbage with the seeds. Toss really well so all the ingredients are evenly mixed.
  3. Whisk together all the dressing ingredients and taste, then adjust the ingredients as you prefer. Drizzle over the top of the slaw, mixing well until it is lightly coated.
  4. Top with the walnuts.

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