Christmas slaw

Christmas slaw

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(2 ratings)

Prep: 15 mins

Easy

Serves 6
A nutty winter salad which is superhealthy, quick to prepare and finished with a light maple syrup dressing

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal312
  • fat27g
  • saturates3g
  • carbs14g
  • sugars13g
  • fibre4g
  • protein4g
  • salt0.17g
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Ingredients

For the salad

  • 2 carrots, halved

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ white cabbage, shredded
  • 100g pecans, roughly chopped

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 red peppers, deseeded and sliced

For the dressing

  • 2 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 8 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp cider vinegar

Method

  1. 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.

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Comments, questions and tips

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Comments (3)

Frantic Flapjack's picture

This was absolutely lovely. The dressing was light (although I used grainy mustard instead of Dijon). Making again today for the second time in a week. Keeps very well in the fridge for a few days. I added the dressing to the slaw each time before serving. This helps to keep the slaw fresh and crunchy. Would have given 5 stars but rating not working!

la_mac's picture
4

Well received by all who ate it, will use this recipe again

stiag070's picture
5

This recipe is great, we're going to have it with our Christmas dinner but we will substitute the pecans for roasted chestnuts.

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