Nuts And Berries Winter Slaw Recipes

WINTER SLAW

Steps:

• With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
• Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.

CRANBERRY NUT COLESLAW

Steps:

• In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
• Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
• In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
• Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!

NUTS AND BERRIES COCKTAIL

Steps:

• Fill metal shaker with ice and add all ingredients. Shake until outside of the shaker is frosty. Strain into a snifter. For garnish you can add a little whipped cream and drizzle a little chambord over the top.
• Perfect drink for a dessert. It tastes a lot like a milkshake though so be careful -- they go down quick!

WINTER SLAW WITH MAPLE CANDIED NUTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
• Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden - keep an eye on them as they burn easily.
• Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.

QUICK CRANBERRY COLESLAW

Steps:

• In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt.
• Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl.
• Pour dressing over cabbage mixture and toss well to coat.
• Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.

NUTS AND BERRIES

Steps:

• Combine all ingredients and serve on ice.