Name: Jewelled pistachio slaw
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: ½ small red cabbage, finely shredded; ½ pointed spring cabbage, finely shredded; 1 small red onion, finely sliced; 10 brussels sprouts, shredded; 40g pistachios, finely chopped; 50g pomegranate seeds; ½ small bunch of mint, finely chopped; 50ml olive oil; 30ml sherry vinegar; 1 orange, juiced and zested

½ small red cabbage
finely shredded
½ pointed spring cabbage
finely shredded
1 small red onion
finely sliced
10 brussels sprouts
shredded
40g pistachios
finely chopped
50g pomegranate seeds
½ small bunch of mint
finely chopped

For the dressing

50ml olive oil
30ml sherry vinegar
1 orange
juiced and zested

Method

step 1
Toss both the cabbages, the red onion and sprouts in a large bowl with half the pistachios, pomegranate seeds and mint.
step 2
Make the dressing by whisking all the ingredients together with 1 tsp flaky sea salt. Toss the dressing with the slaw, then pile into a serving bowl. Top with the remaining pistachios, pomegranate and mint. Serve with thick sliced gammon or leftover turkey.

Jewelled pistachio slaw

App onlyRed pepper & hazelnut pesto pasta. This is a premium piece of content available to registered users.

Autumn coleslaw

Beetroot & halloumi salad with pomegranate and dill

For the dressing

Method

step 1

step 2

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App onlyRed pepper & hazelnut pesto pasta. This is a premium piece of content available to registered users.

Autumn coleslaw

Beetroot & halloumi salad with pomegranate and dill

Ingredients

Nutrition

For the dressing

Method

step 1

step 2

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