This winter slaw, is packed with crisp crunchy veg and makes the perfect holiday salad. The sweet maple dressing and creamy pecans make it extra special and a delicious and fresh side for the festive season.
Cuisine Modern Australian
Prep Time 10minutes
Total Time 10minutes
For the winter slaw
¼head red cabbage
¼head white cabbage
1red bell pepper
For the dressing
2tbspapple cider vinegar
3tbspextra virgin olive oil
pinchof salt and pepper
Thinly slice the red and white cabbage.
Remove the core of the bell pepper and thinly slice.
Cut the stalks from the scallions and then cut them into thin slices.
Peel the carrot and use a potato peeler to cut thin strips. Cut these strips into matchstick sized pieces. (or if you have it use a julienne peeler/chopper.
Combine all the ingredients into a large bowl and set aside in the fridge until you want to serve.
To make the dressing, combine all the ingredients together in a small jar and shake well to combine.
To serve, dress the winter slaw and sprinkle over the pecans.