Fancy Coleslaw
This goes great with sandwiches or cold cuts. You can make loads of the spiced nuts and use them as a party snack too.
4 people
0 minutes
30 minutes
Ingredients
- 2 - Carrots cut into very thin strips (julienned)
- 1.5 tsp Dijon Mustard
- 1 - Fennel Bulb trimmed and shredded 3mm thick
- 100 g Greek Yoghurt
- 1.5 tsp Honey
- 4 tbsp Lemon Juice
- 40 g Mayonnaise
- 1 tbsp Olive Oil
- 1 head Radicchio shredded 3mm thick
- 1 - Red Chilli deseeded and thinly sliced
- 1 small Red Pepper thinly sliced
- 1 pinch Salt
- 20 g SuperValu Fresh Dill chopped
- 30 g SuperValu Fresh Parsley chopped
- 0.5 head SuperValu Savoy Curly Cabbage shredded 3mm thick
- 10 g SuperValu Tarragon chopped
- 1 pinch White Pepper
For the spiced nuts
-
0.75
tsp
Ground Cumin
-
1.5
tsp
Paprika
-
120
g
SuperValu Goodness Cashew Nuts
roughly chopped (or other toasted nuts)
For the spiced nuts
-
0.75
tsp
Caster Sugar
-
0.125
tsp
Salt
-
0.75
tsp
Turmeric
Method
1. Mix the carrots, fennel and 2 tablespoons of the lemon juice in a large bowl. Set aside for 20 minutes, then transfer to a sieve set over the sink and leave to drain.
2. Preheat the oven to 160°C/gas mark 3.
3. For the spiced nuts, place the cashews, paprika, turmeric, cumin, sugar and salt in a small bowl. Stir through 1 tablespoon of water so the spices cling to the nuts, then place on a baking tray in an even layer and roast in the oven for 10 to 12 minutes, until golden and crunchy. Set aside to cool.
4. Return the strained carrots and fennel to the large bowl along with the cabbage, radicchio, red pepper and chilli. Stir well.
5. Whisk together the yogurt and mayonnaise with the remaining 2 tablespoons of lemon juice and the olive oil, mustard, honey and a pinch of salt and white pepper. Pour this over the vegetables and mix well. Add the fresh herbs and spiced nuts, stir to combine and transfer to a serving bowl.
