Waitrose and Partners
Winter slaw with honey-roasted cashews

Winter slaw with honey-roasted cashews

Lots of colour, texture and flavour come together in this much-loved seasonal slaw, which goes beautifully with prawns or roast chicken. Just don’t skip the honey cashews – they add a really special sweet and salty crunch to this recipe by Honey & Co. 

5 out of 5 stars(3) Rate this recipe
Gluten freeVegetarian
  • Serves6
  • CourseSide
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins
  • Plusstanding

Ingredients

1

  • 1 small (about 500g) red cabbage, shredded
  • ½ tsp fine sea salt
  • 1 carrot, peeled and cut into matchsticks (or coarsely grated)
  • 1 red chilli, deseeded and thinly sliced or cut into matchsticks
  • 1 tsp sea salt flakes
  • 25g pack coriander, leave chopped
  • ½ x 25g mint, leaves roughly chopped, plus extra leaves to serve
  • 2 tbsp rice wine vinegar
  • 1 tbsp Mirin Rice Wine

Topping

  • 1 tbsp clear honey
  • 1 tbsp toasted sesame oil
  • 100g Roasted cashew nuts

Method

  1. In a large bowl, combine the shredded cabbage and the salt and mix well with your hands to start softening it; cover and set aside for about 1 hour (or cover and chill overnight).

  2. Add the rest of the slaw ingredients to the cabbage; mix well and put in a large serving bowl. For the topping, heat the honey and sesame oil in a frying pan over a low heat, add the cashews and a pinch of sea salt flakes and mix to coat. Scatter the warm nuts and extra mint leaves over the slaw to serve.

And to drink...

Cowrie Bay

Chardonnay, New Zealand - Fresh and creamy, with nectarine and mandarin

Nutritional

Typical values per serving when made using specific products in recipe

Energy

711kJ/ 171kcals

Fat

11g

Saturated Fat

2g

Carbohydrates

11g

Sugars

8.6g

Fibre

4.2g

Protein

4.7g

Salt

1.3g

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