Winter slaw with almonds, chestnuts and pomegranate seeds


I adore the Christmas day spread and despite the bird often being the main event it is the vegetables that excite me most.  Bright green buttery sprouts with hot nutty chestnuts, fragrant red cabbage and crispy roast carrots, parsnips and potatoes. I have a soft spot for sturdy roots and the humble cabbage and although I love them in their traditional festive getup I often crave a little freshness and crunch over the Christmas period. I have much fun making this dish, partly because it is so incredibly easy but also because the colour is truly fantastic. Pomegranate seeds give it a bursting juiciness and the almonds and chestnuts add that crunchy indulgence. The dressing is simple but zappy and has just the right hint of spice.

The salad is best enjoyed on the day whilst the nuts retain full crunch but the taste is still good the next day too. Id say keep it for up to three days in the fridge.

| serves 4-6 |


  • 150g raw chestnuts
  • 100g flaked almonds
  • 130g red cabbage, finely sliced
  • 300g carrots, roughly grated (about 3 large carrots)
  • approx. 100g pomegranate seeds (or 1 medium pomegranate)

for the dressing

  • 4tbsp cold pressed olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pomegranate molasses
  • 1 tsp mixed spice
  • good pinch of salt and grind of fresh black pepper


  • Preheat your oven to 180 degrees.
  • With a sharp knife slit the skin of your chestnuts. Place them on a dry roasting tray and cook for 20-25 minutes until some of the slits have slightly burst. Allow them to cool enough to handle before peeling and allowing them to cool fully.
  • Next, place your flaked almonds in a dry frying pan over a medium heat and cook for about 6-7 minutes tossing constantly to avoid them burning., They are done when they have gained some slight colour and smell nutty. Transfer to a plate to cool.
  • In a large bowl combine your dressing ingredients whisking with a for to combine. Add your cabbage, carrots and toss using your hands. Then add your almonds, half of your chestnuts and about ¾ of your pomegranate seeds. Toss using your hands and season to taste before transferring to a serving bowl or dish.
  • Finish by sprinkling over your remaining almonds and pomegranate seeds. Eat right away.
  • This salad is best enjoyed right away when the nuts are nice and crunchy but you can keep it for up to three days too.