Carrot, pineapple & hazelnut slaw

Carrot, pineapple & hazelnut slaw

With its wonderful sweet-and-sour taste, this crunchy slaw makes a great side dish for meat or fish.

By , 21 September 2015
Carrot, pineapple & hazelnut slaw
  • Ready in: 20 mins
  • Serves: 4
  • Price: 74p per serving
Nutritional Info
Each 200g serving contains
  • Fat high
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 1721KJ 411KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 860kJ/206kcal.
  • 75g hazelnuts
  • 50g pumpkin seeds
  • 4 tbsp Asda Light Olive Oil
  • 2 tbsp cider vinegar
  • 2 tbsp Amoy Reduced Salt Soy Sauce
  • 25g caster sugar
  • 250g fresh pineapple (weighed without skin and core), cut into small pieces
  • 250g carrots, coarsely grated
  • 2 spring onions, trimmed and finely sliced
  • Iceberg (or romaine) lettuce leaves, torn
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put the hazelnuts on one baking tray and the pumpkin seeds on another and bake for 6-8 minutes until lightly toasted. Rub the hazelnuts with kitchen paper to remove the skins, then roughly chop. Leave the nuts and seeds to cool.

  • Put the oil, vinegar, soy sauce and sugar in a pan and heat until it comes to the boil. Remove from the heat, whisk to combine and leave to cool.

  • Mix the pineapple, carrots, spring onions, hazelnuts and seeds with the dressing. Put the lettuce leaves on plates and serve the slaw on top.

  • How to store: This can be kept in the fridge for up to 2 days, but without the lettuce, hazelnuts and pumpkin seeds. Add these before serving.