A seasonal recipe for autumn slaw

Crunchy fresh vegetables and sweet tart Braeburn apples in a honey and mustard dressing with the added warmth of fresh ginger.

Ingredients (serves 2)

For the salad

120g red cabbage, finely sliced

100g sugar snap peas, roughly chopped

100g radishes, finely sliced

1 medium carrot, coarsely grated

½ yellow pepper, finely diced

½ medium red onion, finely sliced

2 Braeburn apples, cut into matchsticks

Juice of half a lemon

For the dressing

3 tablespoons extra virgin olive oil

1 tablespoon honey

2 teaspoons Dijon mustard

3 tablespoons apple cider vinegar

1 heaped teaspoon freshly grated ginger

Zest of half a lemon

1 teaspoon salt

½ teaspoon freshly ground white pepper

To garnish

Handful pecan nuts, roughly chopped

Method