1 celery stalk, trimmed and cut lengthways into matchsti
1 granny smith apple, cored and cut into matchsticks
3/4 cup fresh flat-leaf parley leaves
3/4 cup pecans, toasted and roughly chopped
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp olive oil
2 tsp wholegrain mustard
1 large beetroot, peeled and cut into matchsticks
Directions
Place the cranberries and orange juice in a bowl and set aside for 15 minutes.
While the cranberries and soaking, place the cabbage, carrot, celery, apple, onion, parsley and pecans in a bowl.
In a seperate bowl, whisk vinegar, maple syrup, olive oil and mustard. Season with salt and pepper to test. Add cranberry mixture and mix well. Pour over salad and toss well to combine.
Just before serving add the beetroot to the salad and toss again.
