Name: Winter slaw with maple candied nuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 8 as a side salad
Ingredients: 2 tbsp yellow mustard seeds; 150ml cider vinegar; 6 tbsp golden caster sugar; ½ celeriac peeled and julienned; ½ white cabbage thinly shredded; 1 red onion thinly sliced; 3 large carrots peeled and julienned; 400g mixed shelled nut (we used cashews, almonds, pecans and peanuts); 2 tbsp brown sugar; 2 tbsp maple syrup; heaped ½ tsp cayenne pepper; pinch of cinnamon; 1 tbsp vegetable oil; 1 tbsp chopped rosemary leaves

2 tbsp yellow mustard seeds
150ml cider vinegar
6 tbsp golden caster sugar
½ celeriac
peeled and julienned
½ white cabbage
thinly shredded
1 red onion
thinly sliced
3 large carrots
peeled and julienned

For the maple candied nuts

400g mixed shelled nut
(we used cashews, almonds, pecans and peanuts)
2 tbsp brown sugar
2 tbsp maple syrup
heaped ½ tsp cayenne pepper
pinch of cinnamon
1 tbsp vegetable oil
1 tbsp chopped rosemary
leaves

Method

step 1
Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
step 2
Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden – keep an eye on them as they burn easily.
step 3
Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.