BerryWorld cranberry & cabbage winter slaw

Crunchy, colourful and full of zingy fresh flavours this healthy alternative to traditional coleslaw is perfect to serve with cold meats for a Boxing Day buffet or with cranberry glazed ham for a special dinner party. Everything can be prepared ahead of time and simply tossed together when ready to serve.

Berryworld by Berryworld
  • Serves: 6
  • Cooking Time: 20 mininutes
BerryWorld cranberry & cabbage winter slaw
  • 150g fresh cranberries
  • 50g caster sugar, plus 2 extra heaped tsps
  • Juice and zest of 1 orange
  • 2 tbsps red wine vinegar
  • 50g pecans
  • 15g butter
  • ½ large red cabbage, finely sliced
  • 3 shallots, peeled and finally sliced
  • 2 carrots, peeled and grated
  • 1 Pink Lady apple, cored and cut into thin slices
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsps olive oil

Ingredients

  • 150g fresh cranberries
  • 50g caster sugar, plus 2 extra heaped tsps
  • Juice and zest of 1 orange
  • 2 tbsps red wine vinegar
  • 50g pecans
  • 15g butter
  • ½ large red cabbage, finely sliced
  • 3 shallots, peeled and finally sliced
  • 2 carrots, peeled and grated
  • 1 Pink Lady apple, cored and cut into thin slices
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsps olive oil
Like this recipe? Share it!
Method
  • Place the cranberries in a saucepan with 50g of the sugar, and the orange zest and juice, bring to a simmer and cook for a few minutes until the cranberries are slightly softened but still holding their shape. Add the vinegar and cool.
  • Next caramelise the pecans by dry roasting them in a frying pan for a few minutes. Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt. Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.
  • In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture. Place in a serving bowl and sprinkle over the pecans. Serve with cold Christmas meats such as cranberry glazed ham.

Cooks Tip:

To make cranberry glazed ham to go with the coleslaw, cook the ham according to directions. Place 250g cranberries in a saucepan with the grated zest and juice of an orange, 100g caster sugar, a few cloves and a cinnamon stick. Cook for a few minutes until the cranberries have softened a little and the juice is syrupy. Remove the skin from the ham, stud the top of the ham with cloves then brush with a little of the sauce to make a sticky glaze, cut fresh cranberries in half and arrange over the top of the ham, serve with the remaining sauce and spoonfuls of the coleslaw.

Like this recipe? Share it!

7-day Veggie Challenge

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.