Pear Slaw with Mustard Sugared Walnuts
The sweet delicate taste of pears with a crisp and colourful mix of cabbage & parsley is coated in a bright tangy mustard dressing to create an easy, tasty slaw for the dinner table. Finish it off with irresistible mustard sugared walnuts (that only take minutes to prepare) to make this salad something special.
Delicious with this Roast Pork or left over Christmas Ham!
Serves 4
Prep: 20 mins
Cook: 8 mins
Gluten free
Ingredients
1/2 Green cabbage, finely shredded
1/4 red cabbage, finely shredded
2 firm pears, coarsely grated
1 cup fresh flat-leaf parsley, chopped
1 cup mayonnaise
2 tbsp pear & whiskey mustard - Kielty’s
1/3 cup lemon juice
Sugared walnuts
1/2 cup caster sugar
1 cup walnuts, chopped in half
2 tsp pear & whiskey mustard - Kielty’s
pinch of salt
Instructions
Start by making the sugared walnuts. Line a baking tray with baking paper. Place caster sugar and 2 tbsp of cold water in to a medium saucepan over a low heat. Cook, stirring, for 5 mins or until the sugar has dissolved.
Increase the heat to high. Bring to a boil, without stirring, for 3 minutes or until golden in colour. Add halved walnuts, mustard & salt. Stir to combine and remove from the heat as not to burn them.
Pour onto prepared tray and using a teaspoon, separate the walnuts so they don’t stick together. Set a side to cool before breaking into individual pieces.
In the meantime, make the pear slaw by combining the mayonnaise, lemon juice and mustard in a large bowl. Add cabbage, pear and parsley. Stir to combine and season with salt & pepper.
Place the slaw in a serving dish and top with the cooled mustard sugared walnuts.
Hints & tips
Pears - Types of pears I suggest to use for their flavour and firmness are Beurre bosc or Packham. For a different texture you can finely slice rather than grate the pears.
Easy swaps - 2 large red apples such as Pink Ladies or Royal Gala would be a good swap for pears.
Dressing - Add a garlicky note to the dressing by using aioli instead of mayonnaise.
Serving suggestion - This slaw is delicious with this Roast Pork or would sit nicely on the Christmas table. Use with leftover pork or ham to make scrumptious sandwiches. For a quick weeknight dinner pair simply with pork chops or sausages.
Portion size - Serves 4-6 as a side salad. Makes enough to make 12 pork/ham rolls. Salad will double.
Storage - Store leftovers in the fridge for 3 days. Not suitable for freezing. If making a head of time leave the walnuts off and store the salad in the fridge, top with the walnuts just before serving.
