Autumn Slaw

A deliciously crunchy, hearty slaw to throw into the mix. It's the perfect 'Saturday Lunch' side salad, which adds some nice colour to the table.

Serving Suggestion: Cold cuts of meat, such as gammon and a slide of sourdough.

Difficulty Level: 2

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Ingredients:

Serves 4 as a side.

• 500g carrots, peeled and grated

• 1/2 red cabbage, thinly shredded

• 2 apples, cored, deseeded and grated

• 2 spring onions, finely sliced

• 100g raisins

Dressing:

• 4 tbsp olive oil

• 3 tbsp mayonnaise

• 1 tbsp tahini

• 1 lemon, juiced (or 2 tbsp apple cider vinegar)

• 1 tbsp Dijon mustard

• 1 tbsp pure maple syrup

• ¾ tsp celery seeds

• ¼ tsp sea salt

• Freshly ground black pepper

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Method:

1. Put the carrot, cabbage, apple, spring onions and raisins into a big mixing bowl.

2. Whisk together all the dressing ingredients, leaving the apple cider vinegar until last to ensure it binds well. Pour over the dressing onto the raw vegetables and mix well.

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