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!
- 20 mins preparation
- Serves 6
Print
Ingredients
Slaw
- 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
Method
- 1To 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.
- 2Cut 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.
- 3To 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.
- 4Dress slaw just before serving and toss until evenly coated. Serve immediately.
Notes
*Check label if eating gluten free
The Latest from Food To Love
- Kitchen Tips7 Chinese New Year events across New Zealand that every foodie will love
Food To Love
Jan 19, 2020
read more from