Spiced winter slaw with almonds and pecans
January can often be a tough month in the kitchen. The excitement of mince pies and brandy butter has been and gone and for many of us who’ve been cooking for family something quick and simple is what’s in order. After the indulgence of Christmas I like to fill my table with lots of fresh dishes. Bright, colourful and full of crunch. This slaw is just that and despite compromising mainly of raw veg it manages to be indulgent at the same time. A good dose of crunchy almonds and toasted pecans give it a note of luxury and the dressing is warming its hints of festive spice (just in case you’re missing it). I love to serve this alongside a good hearty soup and some bread. It works very well with any leftover turkey too. You can make it ahead too and just leave the dressing, shredded veg and nuts in a bowl un-tossed until ready to serve.
serves 4-6 as a side
100g flaked almonds
2 large carrots, grated
Quarter of a red cabbage, finely sliced
For the dressing
3 tbsp olive oil
1 tbsp pomegranate molasses
1/2 tsp mixed spice
1 tsp honey
Preheat your oven to 180 and place your pecans onto a clean baking tray. Roast for ten minutes checking half way to ensure they are not burning. Remove and allow to cool.
Place your flaked almonds into a dry frying pan and over a medium heat toss them for about five minutes until lightly browned and toasted. Remove and allow to cool.
In a large mixing bowl whisk together your dressing ingredients with a fork. Add your grated carrot and shredded cabbage, your almonds and half your pecans.
When ready to serve toss everything together, transfer to a large serving dish and sprinkle the remaining pecans on top.