Christmas slaw

Prep: 15 mins


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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    For the salad

    • 2 carrots, halved



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

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



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

    • bunch spring onions, sliced
      Spring onions

      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

      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


    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 (4)

    bkecky's picture

    This was delicious made as part of a Christmas buffet. A really helpful dish to get out of the way to allow you to concentrate on the more fiddly aspects of other dishes. Prepared the vegetables and dressing separately a couple of days before and was just a case of dressing the veg just before serving. A firm favourite for an easy dish to make in advance for a crowd.

    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

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

    stiag070's picture

    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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