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20. Christmas slaw

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HERE'S HOW WE MAKE IT

This recipe is a little bit like our much-loved and lamented super slaw, only with a Christmassy twist. Instead of tamari cashews, we're using lightly candied and spiced pecans and we're keeping the colour pallet of the crisp julienned vegetables and herbs to red, green and white: beetroot, red cabbage, fennel, kohlrabi, kale, parsley and dill.  We are particularly enamoured of the dressing - it's tangy from pomegranate molasses and red wine vinegar, has a touch of sweetness from maple syrup and generally makes what is actually a super healthy salad feel like a total treat.

INGREDIENTS

Beetroot, red cabbage, fennel, kohlrabi, kale, parsley, dill, olive oil, pomegranate molasses, red wine vinegar, maples syrup, salt.

Pecans: pecans, coconut oil, rosemary, brown sugar, cayenne, cinnamon, cumin, paprika, salt.

ALLERGENS

CONTAINS:
Tree Nuts.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY3466.5kj6933kj
PROTEIN9.1g18.2g
FAT TOTAL74.3g148.6g
- SATURATED7.7g15.4g
CARBS26.4g52.8g
- SUGARS24.6g49.2g
SODIUM1496.4mg2992.8mg

SIZES

Small:
Serves four adults as a side dish
Large:
Serves eight adults as a side dish

GOES WITH

A fabulous side for the Christmas ham or as part of a vegetarian or traditional Christmas spread.

PREP, COOK AND SERVE

Fresh product, not suitable for freezing.

Open the sachets of pecans and dressing and toss through the slaw.

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