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Fresh coleslaw
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Elevate slaw with red cabbage, hazelnuts, and a zesty horseradish-honey dressing.
Ingredients:
  • 75g (1/2 cup) hazelnuts
  • 750.00 ml (about 240g) shredded red cabbage
  • 500.00 ml (about 160g) shredded savoy cabbage
  • 1 green apple, halved, cored, thinly sliced
  • 40.00 ml chopped fresh chives
  • 60ml (1/4 cup) cider vinegar
  • 60ml (1/4 cup) olive oil
  • 1 tsp horseradish cream
  • 57.20 gm honey
Instructions:
  • Preheat your oven to 180°C and toast the hazelnuts on a baking tray for 5-8 minutes until golden. Wrap the hazelnuts in a tea towel to remove the skins, then roughly chop with a sharp knife.
  • Combine the hazelnuts, cabbage, apple, and chives in a large bowl.
  • Combine vinegar, oil, horseradish, and honey in a small jug. Season with salt and pepper, then drizzle over the salad. Toss to combine and serve immediately.

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