Per serving (139g)
Calories 207, Fat 17g, Saturates 2.3g, Carbohydrate 15g, Sugars 9g, Fibre 3g, Protein 1.4g, Salt 0.15g
For the vinaigrette, in a bowl whisk together the Dijon mustard, apple cider vinegar and maple syrup, and then slowly pour in the olive oil, continually whisking to ensure the mixture doesn’t split.
Mix the celeriac, carrots, red onion, kale, pomegranate seeds, apples, fennel seeds and vinaigrette together in a large bowl. Leave the slaw in the fridge for 30 minutes before serving, to allow the flavours to infuse.
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