Annie Bell's Red Cabbage Coleslaw with Dates and Hazelnuts
Over a year ago
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Ingredients
- 2 tsp grainy mustard
- 1 tsp dijon mustard
- 1 scant tbsp cider vinegar
- 1 tsp caster sugar
- Sea salt and black pepper
- 4 tbsp walnut oil
- 200g red cabbage
- ¼ red onion peeled
- 75g medjool dates
- 50g blanched hazelnuts halved
- 1 tbsp finely chopped dill plus extra to finish
Accompaniment
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Method
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1
Whisk the two mustards with the vinegar, the sugar and some seasoning, then gradually whisk in the oil until creamy and emulsified.
Finely slice the red part of the cabbage, discarding any tough white stalks. Finely slice the onion. Stone and slice the dates.
Toss the cabbage and onion with the dressing, then mix in half each of the hazelnuts and dates, and 1 tbsp chopped dill. Arrange this on a serving plate and scatter over the remaining dates, nuts and a little more dill. This is delicious with roast ham.
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