Red cabbage, apple and hazelnut coleslaw

The hazelnuts in this tasty slaw are roasted and peeled. A quick way to do this is to cook them in the microwave for 1 minute, place them in a clean tea towel then rub them to remove the skins.

Ingredients

2	Granny Smith apples, grated (Main)
1 Tbsp	Lemon juice
2 cups	White cabbage, finely sliced (Main)
1 cup	Grated carrot (Main)
1 cup	Red cabbage, finely sliced (Main)
1 cup	Beetroot, grated (Main)
2 Tbsp	Coriander leaves
2 Tbsp	Mint leaves
2 Tbsp	Olive oil
1/8 tsp	Salt
1 sprinkle	White pepper, to taste
⅓ cup	Roasted hazelnuts, peeled, see note above (Main)

Directions

1. Place the grated apple in a large bowl and stir in the lemon juice. Add the white cabbage, carrot, red cabbage and then beetroot last.
2. Add the herbs, olive oil, salt and pepper. Cover with cling film and keep in the fridge until needed.
3. To serve, thoroughly mix the coleslaw and transfer to a serving platter or bowl, sprinkle over the hazelnuts and garnish with extra coriander leaves.