Jess's Kind of Waldorf Summery Slaw with Crab Claws and Harissa Potatoes
This version of a Waldorf Summery Slaw is sure to impress your guests!
6 people
15 minutes
15 minutes
Ingredients
Crab Claws:
-
35
g
Butter
-
2
cloves
Garlic
finely diced
-
2
pack
crab claws
Harissa Potatoes:
-
1
bunch
Coriander
fresh
-
20
g
Harissa Paste
-
85
g
Mayonnaise
-
1
bunch
Mint Leaves
fresh
-
500
g
Potato
new potatoes
-
1
bunch
Scallions
Slaw:
-
2
-
Apple
thinly sliced granny smiths
-
1
drop
Apple Cider Vinegar
-
1
sticks
Celery
thinly sliced
-
1
-
Dill
sprinkle
-
20
ml
Olive Oil
-
0.5
tsp
Sugar
-
50
g
Walnuts
-
1
head
White Cabbage
-
1
handfull
cherries
Method
Chop up the cabbage, celery, granny smith apples, walnuts and dill and de-stone the cherries.
In a jar, add the apple cider vinegar, sugar and olive oil and shake.
Layer the ingredients in a bowl and toss with the dressing.
Melt the butter in a pan, add the garlic. Then fry the crab claws in the pan, for 4-5minutes.
To make the harissa potatoes, start by boiling the potatoes and set them aside. Chop up the herbs and then mix with the mayonnaise and harissa.
Serve the crab claws on a platter, with a side of the Waldorf salad and harissa potatoes.
