Christmas slaw

• carrots↗2

  halved

• white cabbage↗½

  shredded

• pecans↗100g g

  roughly chopped

• spring onions↗bunch bunch

  sliced

• red peppers↗2

  deseeded and sliced

• maple syrup↗2 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• olive oil↗8 tbsp tbsp
• cider vinegar↗4 tbsp tbsp

Step-by-step instructions

1. 1

   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.