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Winter slaw


You'll need

1 handful (1/3 cup) pepitas 350 gm (¼ head) red cabbage, finely sliced 350 gm (¼ head) white cabbage, finely sliced 2 bulbs (350gm each) kohlrabi, unpeeled, finely sliced 2 red carrots, cut into thin ribbons with a vegetable peeler 6 golden shallots, thinly sliced 4 Granny Smith apples, cored, quartered, thinly sliced 75 ml apple cider vinegar 100 ml extra-virgin olive oil

Method

  • 01
  • Dry-roast pepitas in a small frying pan over medium-high heat (1-2 minutes). Set aside to cool.
  • 02
  • Combine remaining ingredients in a large bowl, season to taste, add pepitas and toss well. Stand for a few minutes before serving with pork.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Jun 2014

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