Coleslaw with Apple, Pecans and Shallots

Once again thank you Ann for this easy, refreshing and colourful recipe.
120 g shredded green cabbage
100 g shredded red cabbage
120 g grated carrot
1 apple, cored and thinly sliced
60 g pecan nuts
100 g , 1 packet fried shallots
vinaigrette of choice
Heat the oven to 180 C, 350 F, Gas Mark 4. Place the pecan nuts on a baking tray, evenly distributed. Bake in the oven for 5 minutes until lightly toasted.
Place all the dry ingredients in a serving bowl and toss to mix well.
Drizzle over the vinaigrette just before serving.
Serves 4 people.

This entry was posted in Salad and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s