*The stems weighed 380gm/ before trimming and 270gm/ after trimming.
*You could also use a mandoline to julienne the vegetables or use the shredding disc of a food processor. It is better if they are not shredded too finely, some texture is preferable.
*Whether or not to peel the carrot is optional.
*I left the skin on the apple for added nutrients and colour.
*Tossing the apple with the lemon juice will prevent it oxidising and discolouring.
*Instead of dried cherries, you could use dried cranberries, chopped fresh dates, sultanas/golden raisins or pomegranate arils.
*If you’re preparing the salad in advance, prepare the slaw ingredients and the dressing separately. Toss them together about a half hour before serving to allow the flavours to blend together.
*If you would like to add salt, do so just before serving. If done early, the salt will draw moisture from the ingredients, making the dressing watery.