After the excess of Christmas, I find myself craving foods that feel crisp and light and have a little crunch. This winter slaw is a great side dish and goes really well with cold meats.

Ingredients

• ½ red cabbage
• 1 red onion
• 2/3 grated carrot
• Handful of fresh coriander
• Handful of pecans (toasted)
• ½ cup white vinegar
• 1 tsp sugar

Vinaigrette:

Ingredients

• Juice of 1 tangerine / clementine
• 1 tbsp of Considered Wholegrain Mustard with Horseradish
• ½ cup olive oil
• ½ cup white wine vinegar
• 1 clove garlic (crushed)
• pinch salt

1. 1. Thinly slice the red onion and place in a bowl with ½ cup vinegar and sugar. Leave to marinate for at least ½ hour.
2. 2. Thinly slice the red cabbage and place in a large bowl.
3. 3. Tear the coriander and add to the bowl with the grated carrot and toasted pecans.
4. 4. Drain the red onion and add to the bowl.
5. 5. To make the vinaigrette, add the remaining ingredients to a bowl and whisk to combine.
6. 6. Pour vinaigrette over the salad and toss. Enjoy!

Let me know if you make these and how you get on #consideredbyhj

Products used: Mercer Bowl (sml)3540106 Mercer Bowl (lrg)-3540108 Boxed Grater3513118 Mustard with Horseradish3520107 Chopping Block3512118 Wooden Small Plate3512111