Annie Bell's Red Cabbage Coleslaw with Dates and Hazelnuts

Name: Annie Bell's Red Cabbage Coleslaw with Dates and Hazelnuts
Yield: 4
Cuisine: British
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

Over a year ago 2,514 views

Serves: 4

British Side Dish

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

Method

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.