Autumn coleslaw

Autumn coleslaw

A Year In My Kitchen

This strong, crunchy, earthbound salad comprises everything that is good about autumn – apples, cobnuts, red cabbage and beetroot. My last meal on Earth would have to be some sort of salad…this might just be it! Pretty pink and white candy striped beetroot looks amazing, but the purple or golden variety will taste just as good. If you cannot find cobnuts, use hazelnuts instead.


Quantity Ingredient
200g cobnuts, shelled and very roughly chopped
1 pomegranate, quartered
1/4 red cabbage, cored
1 fennel bulb
4 raw beetroot, washed
3 carrots, peeled
4 english apples
small bunch tarragon, finely chopped, leaves only
sea salt
freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 lemon, juiced, or to taste


Quantity Ingredient
2 organic free-range egg yolks
1 tablespoon honey
1 1/2 teaspoons dijon mustard
1 tablespoon cream
1 tablespoon cider vinegar
1 teaspoon pomegranate molasses, (optional)
200ml mild olive oil


  1. Preheat the oven to 180°C. Spread the cobnuts on a baking tray and gently toast them in the oven for 3–4 minutes, just to release their flavour. Set aside to cool. Carefully extract the seeds from the pomegranate, avoiding the bitter membrane; set aside.
  2. Finely slice the red cabbage into thin ribbons. Cut off the base of the fennel bulb and remove the tough outer layer, then slice very finely. Cut the beetroot into very thin rounds. Shave the carrots into long ribbons, using a swivel vegetable peeler. Quarter and core the apples, leaving the skin on, then slice thinly.
  3. Place the red cabbage, fennel, beetroot, carrots, apples and tarragon in a bowl and season with the salt and pepper. Drizzle over the extra virgin olive oil and squeeze over the lemon juice. Toss gently together with your hands and set aside while you make the dressing.
  4. For the dressing, put the egg yolks into a bowl. Add the honey, mustard, cream, cider vinegar and pomegranate molasses (if using) and whisk together to combine. Season with a little salt and pepper, then pour in the olive oil in a slow stream, whisking as you do so to emulsify. It should have the consistency of a very loose mayonnaise.
  5. Divide the salad among individual plates, piling it high. Drizzle over the dressing and scatter the pomegranate seeds and cobnuts around the plate to serve.
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