Winter slaw

AT A GLANCE

  • Serves 8 - 10 people

  • 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
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.
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