Clementine Winter Slaw

A winter take on the classic coleslaw, we've added nuts and sultanas to add some zing and crunch!

You'll need:

1/4 savoy cabbage

1/4 celeriac

2 shallots

30g sultanas

2 clementines

100g rocket

1 bunch flat leaf parsley, finely chopped

4 tbsp apple cider vinegar

8 tbsp olive oil

Method

• Pre heat the oven to 180 degrees. Place the pecans on a roasting tray and toast for 10 minutes
• Finely slice the cabbage and shallots; grate the celeriac. Put into a large mixing bowl.
• Peel the clementines, cut the segments in half and add to the bowl
• Mix through the parsley and rocket
• Roughly chop the pecans and add to the salad.
• In a separate jug whisk together the vinegar and olive oil.
• Toss the oil through the salad.

Serve in a large salad bowl and enjoy!