Coleslaw with maple syrup and cranberries

SERVES 6

¼ white cabbage ¼ red cabbage 200g carrots 2 spring onions 80g cranberries

For the vinaigrette 120ml cider vinegar 90ml sunflower oil 75ml maple syrup

mandolin julienne peeler or spiraliser Using a mandolin, shred the cabbage as finely as possible.

Peel the carrots, then shred them using a julienne peeler or spiraliser. Slice the spring onions finely and set aside the green parts.

To make the vinaigrette, mix the cider vinegar, oil and maple syrup together in a small bowl. Season with sea salt and black pepper.

Put all the vegetables in a salad bowl, scatter over the cranberries and pour the vinaigrette over the top. Toss to combine and adjust the seasoning as needed.

Scatter with the green parts of the spring onions to serve.