VEGETARIAN: Winter Slaw With Maple Candied Nuts

A healthy seasonal slaw perfect for the holiday celebration.

How are you going with your holiday preparations? Is your menu list almost complete? How many dishes are you planning to serve? How healthy will they be? Are you going to have dishes both for vegans and for vegetarians?

Well this recipe might be just what you need to satisfy both your vegan and vegetarian friends. I love the crunchiness that this dish has. It is one of those fresh salad type healthy dishes that I can never get tired of. And I am sure you will love the sweet and spicy glaze that go along with it. That alone makes it perfect for a winter’s day.

It is a really good dish to prepare for the holidays. But make sure to whip up a whole lot of it as I promise you that this will be one of the dishes that will be wiped out fast. Though, a simple precaution, also make sure that you don’t serve this to guests who are allergic to nuts. You wouldn’t want to have a disaster for your party, would you?

Check out the recipe below.


Winter Slaw With Maple Candied Nuts

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Ingredients:

2 tbsp yellow mustard seeds

150ml cider vinegar

6 tbsp golden caster sugar

½ celeriac, peeled and julienned

½ white cabbage, thinly shredded

1 red onion, thinly sliced

3 large carrot, peeled and julienned

For the maple candied nuts

400g mixed shelled nut (we used cashews, almonds, pecans and peanuts)

2 tbsp brown sugar

2 tbsp maple syrup

heaped ½ tsp cayenne pepper

pinch of cinnamon

1 tbsp vegetable oil

1 tbsp chopped rosemary leaves

 

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Instructions:

Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.

Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden – keep an eye on them as they burn easily.

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Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.

 

A very special thank you goes out to bbcgoodfood.com for this delicious winter treat.