Red cabbage, pear, carrot and celery slaw with a lemon and maple dressing

This chunky slaw in fresh herby maple dressing is perfect served with some pulled pork in a bun. Conference pears work equally well if you can’t find nashi (Asian) pears. You can also use any herb you have in the fridge.

Serves 4 as a side
For the dressing
4 tbsp rapeseed oil
2 tsp maple syrup
1 tsp dijon mustard
1 lemon, juice only

For the slaw
½ small red cabbage, finely sliced
1 nashi pear, quartered, cored, then thinly sliced
1 carrot, julienned (or roughly grated)
1 fennel bulb, tough outer leaves removed, thinly sliced
1 stick celery, thinly sliced
½ medium red onion, thinly sliced
½ small bunch dill, chopped
½ small bunch chervil, chopped
½ small bunch of mint, leaves finely sliced, small ones left whole for decoration
20g sunflower seeds, toasted
20g flaked almonds, toasted

1 First make the dressing by mixing the oil, maple syrup and mustard. Season, add lemon juice to taste. It should be sweet, sour and have a slight kick from the mustard.

2 Toss the rest of the ingredients apart from the nuts and the herbs in the dressing and let the slaw stand for 15 minutes.

3 Mix through the herbs and sprinkle over the sunflower seeds and almonds just before you are ready to serve.

Recipe supplied by Olia Hercules,

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