Perfect for when there aren't many great fresh vegetables around.
First half is salad ingredients; second half is for dressing.
|0.5 cup||pecans, toasted|
|1||small red cabbage, finely shredded|
|1||small king or savoy cabbage, finely shredded|
|1||large carrot, grated|
|1||small celeriac or knob celery, grated|
|1||small red onion, diced|
|1||celery stick, sliced|
|1||green apple, peeled and grated|
|1||handful of chopped winter herbs like parsley, mint or chervil|
|0.25 tbsp||dijon, strong|
|50 ml||apple cider vinegar|
|200 ml||olive oil|
|4 tsp||maple syrup or honey|
|2 tbsp||poppy or sesame seeds|
|2 tsp||creme fraiche or sour cream|
1 Thinly slice, shred or grate all ingredients (besides pecans).
2 If not eating your slaw straight away, squeeze a little lemon juice over the celeriac, radishes and apple to prevent them browning.
3 Toss everything together in a large bowl.
4 Put the dressing ingredients into a jam jar and shake or whisk with a fork. Season to taste and add 30 minutes before serving.
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