Colourful Slaw with Honey Vinaigrette and Toasted Pecans

Be inspired by seasonal ingredients, bright colours and bold flavours with this sensational salad

October 16, 2014

Serves 6
Preparation time 30 minutes

• 1 small purple cabbage, shredded
• half a savoy cabbage, or 3 baby savoy cabbages, shredded
• 1 small fennel bulb, shredded
• 3 carrots, peeled and julienned
• 1 red pepper, seeded and julienned
• half a bag of radicchio, shredded
• 125ml toasted pecan nuts, chopped
• 50ml toasted sunflower seeds
• 15ml sesame seeds

Vinaigrette

• 30ml honey
• 7.5ml Dijon mustard
• 50ml lemon juice
• 15ml cider vinegar
• 1 fresh chilli, seeded and chopped (optional)
• 80ml sunflower oil

1 Mix the salad ingredients together.

2 Whisk the honey, mustard, lemon juice, vinegar and chilli together. Whisk in the oil gradually. Pour over the salad, and toss well.

Text and image: Ideas magazine

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