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Cabbage Apple Winter Slaw

I made this for a potluck a few weeks back to everyone’s delight. Sweet and scrumptious. I just followed the basic recipe, but if I’d had more I’d have tried out the optional shredded beet.


1/2 medium cabbage, finely shredded and outer leaves trimmed

2  green apples  , cored and thinly sliced

4  carrots  , peeled and grated

1/2 small  red onion  , peeled and thinly sliced



2 tablespoons Dijonmustard

1  garlic clove  , peeled and finely minced

1 teaspoon  caster sugar

3 tablespoons  olive oil

2 tablespoons  walnut oil

3 tablespoons  white wine vinegar


1/2 cup  finely chopped  pecan nuts

 parsley  , for garnish


1/2 cup  semi-  dried cranberries

1/2 cup  finely chopped  walnuts

1  raw  beetroot  , finely grated


1 Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.

2 Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.

3 One hour before serving add the dressing and mix well, allowing the flavours to infuse together.

4 Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.

5 This coleslaw can also be garnished with finely chopped parsley, for extra colour.


This entry is related to the following products. Click on any of them for more information.
Cabbage, Beet, Carrot,