Coleslaw with Apple, Pecans and Shallots

Once again thank you Ann for this easy, refreshing and colourful recipe.
Ingredients
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
Method
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.

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