Autumn Coleslaw, what a treat! Roughly chopped hazelnuts and walnuts are little bullets of crunch. New season apples and pears add a lovely touch of sweetness. Added to the traditional base of crisp, shredded cabbage and grated raw carrot, and all tossed together with a creamy mayonnaise… it’s all a bit gorgeous, really. Perfect with a grilled T-bone or steak.
Autumn Coleslaw with Hazelnuts, Walnuts, and New Season Apples and Pears
Looking for the recipe? Scroll all the way down.
Coleslaw, at any time of year, is a great alternative to a green salad. I used to forget about it for a long time, and then I’d remember it, pull out the food processor, mix up a bowlful, and between forkfulls find myself saying, “So good. Why don’t I make this more often?”
So I started making it more often. Once a week. It’s brilliant.
Quick and Easy in the Food Processor
Raw cabbage is wonderful on it’s own. All it needs is a fresh grinding of salt and a trickle of extra virgin olive oil. But in our opinion, to be eaten on it’s own the shredding of the cabbage needs to be super fine. It needs to be shaved with a mandolin, or, as used in the restaurants here, with an electric meat and food slicer. I rarely have time – or maybe I just don’t have the dexterity – to shave half a cabbage using the mandolin. Pushing chunks down the shoot of the food processor, however, takes only a minute.
Therefore, coleslaw it is. Autumn Coleslaw, right now, because the walnut and hazelnut trees are dropping their fruit, and because the apples and pears are blushing. It’d be a pity not to take advantage of the harvest. And it seems just right – it is just right – to mix them all up together in the one generous bowl.
Favourite Autumn Dishes
Homemade Mayonnaise – 1 Minute, 2 Steps, 3 Ingredients. You’ll need this for the Coleslaw Dressing.
Basil and Chicken Meatballs with an Autumn Welcome Salad – An absolute favourite – the whole dish. A perfect way to use the last of the basil.
Balsamic Beef with Roasted Rosemary Pumpkin and Pomegrate Jewels – Stunning. Just stunning.
Pumpkin Soup with a Wild Mushromm and Ground Beef Crumble – This is such a great way to turn a simple soup into something exotic. Serve a green salad on the side.
Do you have your own version of an Autumn Coleslaw? What would you add to this to make it better? Do let us know in the comments.
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- ½ small cabbage (about 300 grams)
- 2 carrots, peeled (about 300 grams)
- ¼ cup hazelnuts
- ¼ cup walnuts
- 2 tablespoons currants
- ¼ perfect pear
- ¼ perfect apple
- 3 tablespoons Homemade Mayonnaise (recipe under Sauces, Condiments and Spreads)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 172 teaspoon mild mustard
- rock salt for grinding
- Using the finest slice and grating blade of the food processor, shred the cabbage and grate the carrot. Place into a large mixing bowl.
- Roughly chop the walnuts and hazelnuts and add to the bowl along with the currants.
- Finely slice the apple and pear. Add to the bowl.
- Place the mayonnaise, extra virgin olive oil, apple cider vinegar, mustard and a grinding of salt into a bowl. Whisk well with a fork to emulsify (or place into a lidded jar and shake.)
- Pour over the coleslaw ingredients. Add a generous grinding of salt and toss well to combine.