~ Dazzling Winter Coleslaw ~
Red Cabbage, Apple and Pecan Salad
- 1/2 medium red cabbage, finely shredded and outer leaves trimmed2 green apples, cored and thinly sliced4 carrots, peeled and grated1/2 small red onion, peeled and thinly sliced
DRESSING:2 tablespoons Dijon mustard1 garlic cloves, peeled and finely minced1 teaspoon caster sugar3 tablespoons olive oil2 tablespoons walnut oil3 tablespoons white wine vinegar
TO FINISH1/2 cup finely chopped pecan nutfresh chopped parsley, for garnish
OPTIONAL EXTRAS:1/2 cup semi-dried cranberries1/2 cup finely chopped walnuts1 raw beetroot, finely grated
Make the dressing by mixing all the ingredients together in a jar – giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top
This coleslaw can also be garnished with finely chopped parsley, for extra colour.