It is easy to make and healthy to eat!
FOR THE SALAD
2 carrots , halved
½ white cabbage , shredded
100g pecans , roughly chopped
bunch spring onions , sliced
2 red peppers , deseeded and sliced
FOR THE DRESSING
2 tbsp maple syrup
2 tsp Dijon mustard
8 tbsp olive oil
4 tbsp cider vinegar
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.