Jamie’s Quick Winter Coleslaw

Prep time: min
Total time: min
Serves 8-10
carrots, peeled
red apple, peeled
green apple, peeled
red cabbage
1 bunch
of radishes, trimmed
red onion, peeled
3 tbsp
extra-virgin olive oil
45 mL
red or white wine vinegar
2 tbsp
whole grain mustard
30 mL
small bunch of fresh flat-leaf parsley
sea salt and freshly ground black pepper
1 cup
sliced almonds
250 mL
3/4 cup
dried cherries
180 mL
1/8 of the recipe
0.3 g
6.9 g
5.4 g


  1. Coarsely grate the carrots and apples using the coarse grater attachment of your food processor (you can also do this by hand). Tip into a large bowl. Cut the red cabbage into quarters and remove the hard white core. Slice the radishes, red cabbage and onion as thinly as you can, or use the fine slicer attachment of your food processor, then add to the bowl with the other vegetables. Chop and add the radish leaves if you have them.

  2. In a separate bowl, mix together the extra virgin olive oil, a good splash of vinegar and the mustard. Pick and add the parsley leaves, then season to taste with salt and pepper. Pour the dressing over the vegetables and toss well to coat. Have another taste and tweak with a little more seasoning or vinegar if needed.

  3. Heat a frying pan over a medium heat, then gently toast the sliced almonds for 1 to 2 minutes, or until golden. Keep a close eye on them and toss frequently so they don’t burn. Once they’re nearly there, add the dried cherries and toss to warm through. Mix most of the warm nuts and fruit into the coleslaw, then scatter the rest on top and serve.