This slaw is all about contrast — the snap of cabbage, the sweet‑tart bite of apples, and a creamy lemony dressing that doesn’t shout but supports. I’ve kept it simple, so it slides into weeknight meals or festive gatherings with equal grace.
Perfect for picnics, barbecues or seafood spreads, this crunchy side salad comes together in minutes. It travels well, too!
Apple Slaw
- Yield: Serves 8. 1x
Ingredients
Scale
- 30 g or 2 tbsp good quality full-fat mayonnaise
- 30 g or 2 tbsp yoghurt (preferably Greek)
- 15 ml or 1 tbsp lemon juice
- 1 tsp kosher salt
- 400 g shredded cabbage (½ a medium cabbage)
- 100 g finely chopped red apple (1 large apple)
- 100 g finely chopped Granny Smith apple (1 large apple)
- 60 g shredded carrot (1 medium)
- 60 g finely chopped red pepper (½ a medium pepper)
- 12 g chopped chives (¼ c)
Instructions
In a large bowl, whisk the mayonnaise, yoghurt, lemon juice and salt together. Add vegetables and herbs; toss to combine.
