For the Slaw:
1⁄2 medium red cabbage, finely shredded
2 green apples, sliced
1⁄2 sliced red onion
100g grated carrots
For the dressing:
2.5 tablespoons Dijon mustard
1 teaspoon caster sugar
Drizzle of olive oil
2.5 tablespoons white wine vinegar
1 minced garlic clove
For the garnish:
25g finely chopped pecan nuts
Parsley, for garnish
Method:
Start by mixing all ingredients into a bowl, cover with cling film and give the slaw a good shake to mix well.
To make the dressing place all ingredients into a separate bowl and mix with a wooden spoon.
An hour or so before serving, combine the dressing and slaw and mix well and then add the pecans and garnish just before serving.
Top Tip: to save on prep time, the dressing can be made up to two days in advance.
Products used:
