Ingredients
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2 green apples, cored and thinly sliced
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4 carrots, peeled and grated
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1/2 small red onion, peeled and thinly sliced
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2 tablespoons Dijon mustard
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1 garlic clove, peeled and finely minced
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1 teaspoon caster sugar
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3 tablespoons olive oil
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2 tablespoons walnut oil
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3 tablespoons white wine vinegar
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1/2 cup finely chopped pecan nuts
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1/2 medium red cabbage, finely shredded and outer leaves trimmed
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parsley, for garnish
Instructions
- 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.