Cavolo Nero Slaw.
Crunchy, tangy, and a perfect balance of sweet and sour, this is the twist on coleslaw you never knew you needed, but now can't do without.
This slaw starts with a base of shredded cavolo nero massaged with plently olive oil then tossed with crisp apples and pomegranate seeds. But, the real star has to be the moorishly good savoury granola—nutty, herby, fennel-y clusters that add the perfect crunch.
This versatile dish is ideal for a prep-ahead lunch, a side to grilled chicken as a weeknight dinner and the perfect Christmas side dish as a fresh contrast to the classic buttery, roasted mains.
Here's the method:
Feeds 2 as a main, or 4 as a side.
- Heat the oven to 180 (160C Fan)/Gas 3.
- Roughly chop the pecans and walnuts and combine with other granola ingredients in a large mixing bowl, ensuring everything is lightly coated in the olive oil and honey.
- Spread on a lined baking sheet and bake for 10-15 minutes.
- While the granola bakes, strip the cavolo nero from its stalks and finely slice.
- Julienne the apples (if prepping the salad ahead, leave this to the last minute to avoid browning).
- Add the dressing ingredients to a jar and shake to emulsify. Taste for seasoning.
- Remove the granola from the oven and leave to cool for 10-15 minutes. This helps the sugars solidify and helps to create nice clumps.
- Add the shredded cavolo nero to a large bowl and pour over the dressing. Massage the dressing into the leaves with clean hands to tenderise the leaves.
- Break up the granola into small pieces and add to the kale along with the apples and pomegranate seeds.
- Pile onto a large plate and dig in.
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