Tangy Apple Slaw
This tangy apple slaw goes great with barbecued meats! Full of crunchy veg, fresh apple & coated in a punchy homemade dressing.
Servings: 10 Portions
Equipment
- Mixing Bowls
- Veg Peeler
- Juicer
- Whisk
Ingredients
Slaw
- 2 Eating Apples See Notes
- ½ Lemon Juiced
- ½ White Cabbage
- ½ Red Cabbage
- 2 Large Carrots
- 1 Red Onion
Dressing
- 250 g Mayonnaise
- 1 tbsp Tomato Ketchup
- 1 tbsp Pickle Juice See Notes
- 2 tsp French's Mustard
- 1 tsp Worcestershire Sauce
- ½ tsp Tabasco
Instructions
Slaw
- Quarter & core the apples then cut into thin matchsticks (julienne). Add into a mixing bowl with the lemon juice then mix to coat - this stops the apples going brown!
- Next, remove any damaged outer leaves from both ½ cabbages then cut each in half & trim off the core. Shred the cabbages thinly then add into the mixing bowl with the apple.
- Peel the carrots then cut in half widthways (or in thirds if they're really big!). Cut these into thin matchsticks then add into the bowl of cabbage.You could also grate the carrot, if you'd prefer.
- Next, peel the red onion, trim off the root & cut in half. Slice thinly then add into the bowl of veg.
Dressing
- Place all of the dressing ingredients into another mixing bowl then season with salt & pepper. Whisk to combine then pour into the bowl of veg.
- Give the slaw a good mix, to fully coat the veg in dressing then give it a taste to check the seasoning. Add more salt & pepper if necessary.
- Cover the bowl with clingfilm then leave in the fridge for at least 1 hour before serving. This gives the cabbage chance to soften & all of the flavours to mix together.
Notes
1. Cabbage - I like to use half a red & half a white cabbage for some contrasting colour. Feel free to use just one type of cabbage if you'd prefer.
2. Pickle Juice - We're using the juice from a jar of dill pickled gherkins for our slaw dressing. If you haven't got any, add white wine or apple cider vinegar to taste.
3. Apples - You'll need to use eating apples when making slaw. I like to use Pink Lady apples but feel free to use a different type if you'd prefer.
4. Storage - Once made, this slaw will keep in the fridge for up to 3 days. After making, I'd recommend letting the slaw sit in the fridge for at least an hour to give the veg chance to soften slightly.