This marinated Christmas slaw is a great festive alternative to traditional cooked vegetables. It contains dried cranberries, orange, a hint of ginger and comes with deliciously moreish salted maple glazed pecans for a bit of crunch.
To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
In a bowl combine the pecans with 2 tablespoons of the maple syrup and 1/3 teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
Serve the coleslaw with freshly chopped cilantro. Adjust the seasoning, and add more oil and/or lemon juice before serving if needed.
Marinating: If you shred the vegetables I recommend marinating them for no more than 4 hours. If they are sliced marinating them for longer (8 hours) will work better. Give the mixture a stir once in a while.
Roasting the pecans: This can also be done ahead! But add the pecans to the salad just before serving – you don’t want soggy pecans. If you want to make them ahead, once cooled, place in a bowl to use later.
Substitutions: Herbs other than cilantro that will also work in this salad include parsley, chives or dill. I recommend adding the herbs just before serving.