Christmas slaw
A nutty winter salad which is superhealthy, quick to prepare and perfect with leftover turkey or ham
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Vegetarian, Vegan, Super healthy
- 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.
PER SERVING
312 kcalories, protein 4g, carbohydrate 14g, fat 27 g, saturated fat 3g, fibre 4g, sugar 13g, salt 0.17 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/890635/
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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
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Vegetarian, Vegan, Super healthy
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
PER SERVING
312 kcalories, protein 4g, carbohydrate 14g, fat 27 g, saturated fat 3g, fibre 4g, sugar 13g, salt 0.17 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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02 December 2010
Amber rated and commented on this recipe
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01 May 2011
Essexclarkey rated and commented on this recipe
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