The hazelnuts in this tasty slaw are roasted and peeled. A quick way to do this is to cook them in the microwave for 1 minute, place them in a clean tea towel then rub them to remove the skins.
|2||Granny Smith apples, grated (Main)|
|1 Tbsp||Lemon juice|
|2 cups||White cabbage, finely sliced (Main)|
|1 cup||Grated carrot (Main)|
|1 cup||Red cabbage, finely sliced (Main)|
|1 cup||Beetroot, grated (Main)|
|2 Tbsp||Coriander leaves|
|2 Tbsp||Mint leaves|
|2 Tbsp||Olive oil|
|1 sprinkle||White pepper, to taste|
|⅓ cup||Roasted hazelnuts, peeled, see note above (Main)|
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- Place the grated apple in a large bowl and stir in the lemon juice. Add the white cabbage, carrot, red cabbage and then beetroot last.
- Add the herbs, olive oil, salt and pepper. Cover with cling film and keep in the fridge until needed.
- To serve, thoroughly mix the coleslaw and transfer to a serving platter or bowl, sprinkle over the hazelnuts and garnish with extra coriander leaves.