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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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