This crunchy, nutty coleslaw is a great healthy salad for serving on the side of cooked meats and other rich, festive dishes
Ingredients
For the salad
- 2 carrots, halved
- ½ white cabbage, shredded
- 100g pecans, roughly chopped
- bunch spring onions, sliced
- 2 red peppers, deseeded and sliced
For the dressing
- 2 tbsp maple syrup
- 2 tsp Dijon mustard
- 8 tbsp olive oil
- 4 tbsp cider vinegar
Method
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Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you’re ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.