Description
Delicious and healthy slaw to accompany your leftover Christmas meats
Ingredients
Scale
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
Instructions
- 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.
Notes
The salad and dressing will keep separately in the fridge for up to four days.
- Prep Time: 10
Nutrition
- Calories: 234