Recipe: Savoy and apple coleslaw

By ANNIE BELL FOR MAILONLINE

Updated:

Coleslaw


Serves 4

DRESSING

  • 4 tbsp single cream
  • 1 heaped tsp dijon mustard
  • sea salt

SALAD

  • 25g hazelnuts halved or thickly sliced
  • ½ savoy cabbage (about 150g)
  • 70g manchego or
  • ossau iraty cheese
  • 1 crisp red-skinned apple
  • a handful of watercress sprigs or pea shoots


  1. For the dressing, blend the cream with the mustard and a little salt in a small bowl and set aside.
  2. Preheat the oven to 200C/180C fan/gas 6, scatter the hazelnuts
  3. over the base of a small baking dish and toast for 12-15 minutes until lightly golden. Leave to cool.
  4. Quarter the savoy cabbage and slice it very finely into 5cm-6cm lengths, discarding the core. Cut the cheese into fine slivers. Quarter, core and very finely slice the apple. Toss the dressing with the cabbage in a large bowl then fold in the apple and the watercress or pea shoots. Divide among four plates or pile on to a serving dish. Scatter over the hazelnuts and cheese.

First published in YOU, Mail on Sunday


 
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