Crunchy Cranberry & Cabbage Winter Slaw

Crunchy, colourful and full of zingy fresh flavours this healthy alternative to traditional coleslaw is perfect to serve with cold meats for a Boxing Day buffet or with cranberry glazed ham for a special dinner party. Everything can be prepared ahead of time and simply tossed together when ready to serve.

• Place the cranberries in a saucepan with 50g of the sugar, and the orange zest and juice, bring to a simmer and cook for a few minutes until the cranberries are slightly softened but still holding their shape. Add the vinegar and cool.
• Next caramelise the pecans by dry roasting them in a frying pan for a few minutes. Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt. Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.
• In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture. Place in a serving bowl and sprinkle over the pecans. Serve with cold Christmas meats such as cranberry glazed ham.

Cooks Tip: To make cranberry glazed ham to go with the coleslaw, cook the ham according to directions. Place 250g cranberries in a saucepan with the grated zest and juice of an orange, 100g caster sugar, a few cloves and a cinnamon stick. Cook for a few minutes until the cranberries have softened a little and the juice is syrupy. Remove the skin from the ham, stud the top of the ham with cloves then brush with a little of the sauce to make a sticky glaze, cut fresh cranberries in half and arrange over the top of the ham, serve with the remaining sauce and spoonful’s of the coleslaw.