This crunchy winter slaw is a delicious, and healthy, accompaniment for leftover roast beef.
¼ red cabbage, finely sliced
¼ green cabbage, finely sliced
2 carrots, peeled and cut into matchsticks
handful walnuts, out of their shells, roughly chopped
4 tbsp walnut oil
1 tbsp sherry or red wine vinegar
½ tsp Dijon mustard
salt and freshly ground black pepper
Place the sliced cabbage, carrots and walnuts into a large bowl.
In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat.
To serve, pile onto a serving plate.
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