This apple slaw has a fresh and velvety surface. It’s speedy, simple and totally heavenly!
This is a truly basic approach to tidy up your normal coleslaw! Indeed, a coleslaw you’ll really be snatching seconds and thirds of 😛 This is 100% better than any locally acquired you’ll at any point get. Guarantee.
Making coleslaw early is clearly extraordinary to advance beyond the game, and as it rests it weds every one of the flavors together. It additionally helps mellow the veg marginally. However, have you at any point made the ideal coleslaw, popped it in the ice chest to rest, at that point got it out to serve and it’s swimming in a pool? That’s right, we’ve all been there.
The apple juice vinegar really forestalls this. You’ll discover the apples are well on the way to become earthy colored after they’ve quite recently been ground and haven’t yet been covered in the dressing. Accordingly, simply ensure you grind the apple not long before required, don’t do this early.
- 1 small White Cabbage (approx 1.6lb/750g BEFORE cored/peeled)
- 2 large Carrots, grated on a box grater (1 large carrot is 3.5oz/100g)
- 2 large Spring Onions, diced
- 2 Green Apples, peeled, cored & grated on a box grater
- 1 Green or Red Apple, finely sliced to serve (see notes)
- 2/3 cup / 150g Full Fat Mayonnaise
- 2/3 cup / 150g Sour Cream
- 1.5 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Dressing: In a small mixing bowl combine mayo, sour cream, apple cider vinegar, mustard, sugar, salt and pepper. Place to one side.
- Prep Cabbage: Peel outer layer of cabbage if damaged, then slice into quarters. Use your knife to slice out the firm cores from those quarters, then finely slice the cabbage into long shards. Place in a large mixing bowl.
- Prep Carrot/Apple: Shred two carrots and two peeled/cored apples on a box grater. Place everything onto a thin cloth or tea towel, then twist into a ball and squeeze out the moisture. Place in with the cabbage alongside the diced spring onion.
- Apple Slaw: Pour over dressing and use salad toss to combine everything. Cover in the fridge for at least an hour before serving (helps develop the flavours).
- Serve: Add thin slices of apple to serve (optional) and adjust salt to taste if needed. Enjoy!
- Make Ahead – The longer it rests, the better the flavour. By nature it will become more wet as the salt drawers out the moisture from the apple/veg, but by squeezing out the moisture from the carrot/apple you prevent it going too soggy. Just give it a quick toss before serving. I find this keeps well for 3-4days tightly stored in the fridge, longer at your discretion.
- Salt – Salt is what draws the moisture out of the apple/veg, so I use this sparingly in the first instance so it doesn’t end up soupy. You can adjust to taste just before serving.
- Serving – I like to serve with extra apple slices at the end. The apple flavour is fairly mellow, so by adding some more at the end you add an extra punch of apple flavour. This is optional, especially if you find the apple flavour perfect already.
- Calories – whole recipe divided by 8