Christmas slaw

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N/A

Source

Ingredients

2 carrots, halved

½ white cabbage, shredded

100g pecans, roughly chopped

bunch spring onions, sliced

2 red peppers, deseeded and sliced

2 tbsp maple syrup

2 tsp Dijon mustard

8 tbsp olive oil

4 tbsp cider vinegar

Method

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.