Place the walnuts in a small roasting tin and roast for 6-8 minutes, set aside to cool.
Meanwhile, mix together the cabbage, fennel, apple, onion and parsley in a large bowl.
In a separate bowl, mix together the mayonnaise, horseradish and vinegar, season well and stir into the slaw. Stir in the walnuts, reserving a few to scatter over the top.
Notes
Salt:0.68gCooks tip:Great served with cold meats, ideal for a Boxing Day lunch. Try using white cabbage or carrots instead of the red cabbage, or for extra heat, use hot horseradish sauce.