Christmas slaw

A plate full of food Vegan Salad Recipes

Preparation and cooking time

  • Prep:15 mins
  • Easy
  • Serves 6

A nutty winter salad which is superhealthy, quick to prepare and finished with a light maple syrup dressing

Nutrient Unit
kcal 312
fat 27g
saturates 3g
carbs 14g
sugars 13g
fibre 4g
protein 4g
salt 0.17g


  • 2 carrots, halved
  • ½ white cabbage, shredded
  • 100g pecans, roughly chopped
  • bunch spring onions, sliced
  • 2 red peppers, deseeded and sliced
Grilled aubergine tabbouleh

For the dressing

  • 2 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 8 tbsp olive oil
  • 4 tbsp cider vinegar


  • STEP 1

Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you’re ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.

Bean, tomato & watercress salad
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