Nadia Lim's herby apple slaw

This salad is a perfect match for any barbecue dinner - fresh, flavoursome and so simple to whip up. Just what everyone needs on a long summer's evening!

By Nadia Lim
  • 20 mins preparation
  • Serves 6
  • Print


  • 2 Granny Smith apples
  • juice ½ lemon
  • 2 carrots, peeled
  • 3 spring onions
  • 2 1/2 cups finely shredded purple cabbage (about ¼ small head purple cabbage)
  • 2 1/2 cups finely shredded green cabbage (about ¼ small head green cabbage)
Herby dressing
  • 2/3 cup unsweetened Greek yoghurt
  • 1/3 cup mayonnaise*
  • 1 tsp liquid honey
  • 1 tsp wholegrain or Dijon mustard*
  • 1/4 tsp salt
  • 1 large handful dill
  • 1 large handful mint leaves
  • 1 large handful parsley


  • 1
    To make the slaw, thinly slice apples, then cut into fine matchsticks. Alternatively you can coarsely grate the apples. Toss immediately in lemon juice to prevent browning.
  • 2
    Cut carrot into fine matchsticks or coarsely grate, and finely slice the spring onions. Add both to a large bowl, along with cabbage and apple. Toss to combine.
  • 3
    To make the dressing, blitz all dressing ingredients in a food processor or blender until almost smooth and pale green. If you do not have a food processor or blender, you can simply whisk together the liquid ingredients until smooth, then very finely chop the herbs and stir through. Season to taste with salt and pepper.
  • 4
    Dress slaw just before serving and toss until evenly coated. Serve immediately.


*Check label if eating gluten free

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