Cabbage Apple Winter Slaw
I made this for a potluck a few weeks back to everyone’s delight. Sweet and scrumptious. I just followed the basic recipe, but if I’d had more I’d have tried out the optional shredded beet.
1/2 medium cabbage, finely shredded and outer leaves trimmed
2 green apples , cored and thinly sliced
4 carrots , peeled and grated
1/2 small red onion , peeled and thinly sliced
2 tablespoons Dijonmustard
1 garlic clove , peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley , for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot , finely grated
1 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.
2 Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
3 One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
4 Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
5 This coleslaw can also be garnished with finely chopped parsley, for extra colour.