Billed as a recipe that will ‘save the day’ during the festive but busy holiday season, GoodFood suggests pairing this slaw with leftover turkey or ham. We find, in fact, that rather than serving this delicious salad alongside our leftovers, we prefer to actually fold bits of the shredded turkey or ham right in, moistening the meat with the flavorful dressing and turning this wonderful side dish into a wholemeal salad! Do note that the salad may be prepared up to four days ahead of time — but store the dressing separately, dressing the amount you want just before serving, so the vegetables stay nice and crunchy.
For the salad:
½ white cabbage, shredded
4 oz. pecans, roughly chopped (about 1 cup)
1 bunch green onions, sliced
2 red bell peppers, deseeded and sliced
For the dressing:
2 tbs. maple syrup
2 tsp, Dijon mustard
8 tbs. olive oil
4 tbs. cider vinegar
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.