Red Cabbage Coleslaw & Caramelised Pecans
Red Cabbage Coleslaw & Caramelised Pecans

At a glance
Preparation time 20 mins
Cooking time 15 mins
Serves 4

ΒΌ cup sugar
1 tablespoon water
1/2 cup pecans, coarsely chopped
3 cups finely shredded white cabbage
3 cups finely shredded red cabbage
100g snow peas, trimmed, thinly sliced
1 small pear, thinly sliced, skin on
4 green onions, thinly sliced
2/3 cup Jalna Greek Yoghurt
1/4 cup whole-egg mayonnaise
2 teaspoon Dijon mustard
1 teaspoon honey
Salt flakes and freshly ground white pepper, to taste

  • Place sugar and water in a small saucepan and heat without boiling until sugar dissolves. Increase heat and reduce liquid until syrupy. Add pecans and stir gently until well coated. Remove to a plate and leave to cool.
  • Place cabbages, snow peas, pear, onions and pecans, reserving a few for garnish, in a large bowl and toss to combine.
  • Combine yoghurt, mayonnaise, mustard, honey, salt and pepper in a small bowl.
  • Add dressing to cabbage and toss until well combined. Garnish with extra pecans.
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