Best Winter Slaw With Red Pears And Pumpkin Seeds Recipes

Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

Provided by French Tart

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

Steps:

Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3

Winter Slaw With Red Pears and Pumpkin Seeds image

Provided by Ann Redding

Yield Serves 8

Number Of Ingredients 10

1/4 cup fresh blood orange or regular orange juice
1/4 cup olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Kosher salt, freshly ground pepper
2 cups Brussels sprouts
2 firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced
1 bunch small beets, trimmed, peeled, thinly shaved on a mandoline
4 cups mixed radicchio leaves, torn if large
1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Steps:

Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.