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Recipes

Apple and Carrot Coleslaw

Products used in this Recipe

Apple
Carrot
Cabbage
Vinegar

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A crunchy, sweet and savoury way to celebrate autumnal apples. Use the crispiest ones at hand. Yield – 2 cups (500 ml)

Ingredients

1 / 2 head cabbage
2 carrots, peeled
1 crisp apple, peeled
2 tablespoons apple cider vinegar
4 tablespoons mayonnaise
4 tablespoons sugar
1 teaspoon salt
1 teaspoon cracked black pepper

Method

To serve:
2 tablespoons (25ml) mixed seeds (try pumpkin, sunflower, hemp or sesame)
2-3 tablespoons (50g) sprouts

Peel outer layer from cabbage and remove core. Shred both the cabbage and the carrot into fine slices. (This is easiest in a food processor using the grating blade. If that’s not an option, use a knife or a sharp grater). Transfer to a bowl and set aside.

In a small bowl combine remaining ingredients. Pour over cabbage, carrots, apple and toss to coat. Cover and refrigerate for at least 1 hour before serving, or up to six hours. Coleslaw will keep in the refrigerator for up to 5 days. Top with seeds and sprouts before serving.