Winter Slaw

We really love this Winter Slaw recipe. The vibrant colours, fresh crunch and sharp barberries in this salad make it highly appealing. Packed with vitamin C and healthy antioxidants, it is just the thing to counter any overindulgence during the party season.


½ small red cabbage
¼ celeriac
½ bunch of shredded cavolo nero
¼ red onion, finely chopped
2 carrots
½ pomegranate
A handful of flat leaf parsley, leaves picked
50g currants
50g cashew nuts

For the dressing:
3 tbsp rapeseed oil
1 tbsp lemon juice
Sea salt and black pepper


  1. Slice the cabbage into very fine, long slivers with a sharp knife and put into a bowl with the chopped onion. Peel the carrots, then grate and add these to the bowl. Grate the celeriac and add to the bowl along with the shredded cavolo nero.
  2. Add half of the pomegranate seeds and the cashew nuts to the bowl of cabbage, carrot celeriac and cavolo nero, along with the parsley and currants
  3. Put the rapeseed oil and lemon juice into a small screw-topped jar. Add a pinch of salt and a few grinds of pepper, then put the lid on and shake well until the dressing emulsifies.
  4. Just before serving, pour the dressing over the salad and toss gently to coat, then sprinkle with the remaining pomegranate seeds.