Winter Slaw with Celeriac & Pecans - Ainsley Harriott

Ingredients

• For the Slaw
• ½ red onion, peeled and finely sliced
• ½ red cabbage, finely sliced
• ½ celeriac, peeled, cored, julienned or grated (squeeze over some lemon juice to prevent browning)
• 1 large carrot, coarsely grated
• small bunch of parsley (20g), chopped
• 2 tbsp chopped coriander
• 40g pecans or walnuts, toasted, roughly chopped
• seeds of ½ pomegranate (optional)
• For the Dressing
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• juice of ½ small orange
• 1 tbsp honey
• 1 tsp tamarind sauce
• 3 cm root ginger, finely grated
• sea salt