This recipe uses fresh extra finely grated apples, carrots, cabbage and onions which is complemented by a sweet and sour sauce to produce a delicate slaw that makes a perfect side dish for barbecues and picnics as well as a great topper for a burger with really sharp cheddar melting on it.
- 4 heaped TBSP light mayo
- 4 heaped TBSP plain non-fat yogurt
- 2 TBSP apple cider vinegar
- 1 TBSP lime juice
- 1/2 tsp English mustard
- 1 tsp salt
- 1 tsp black pepper
- 2 TBSP sugar
- 1 large sweet red apple, rinsed and dried – skin on
- 1 large tart green apple, rinsed and dried – skin on
- 1 large carrot, rinsed and dried – pealed
- 1 medium red onion
- 1 head of white cabbage, rinsed and dried
!IMPORTANT – For this recipe you will need a mandolin or a food processor with a very thin blade attachment and a julienne attachment.
- Mix the mayo, yogurt, vinegar, lime juice, mustard, salt, pepper and sugar in a bowl large enough to hold all the ingredients (including the fruit and veg), then whisk well to combine. Keep near were you will be prepping your fruit and veg.
- Using the julienne attachment for the mandolin or food processor, julienne both apples one at a time with their skins left on. Add them to the sauce immediately and fold in gently after each addition (This should keep the apples from going brown before finish preparing the rest of the slaw ingredients).
- Julienne the carrot and add it to the sauce, fold in gently.
- Change the mandolin or food processor to the thinnest blade for slicing.
- Peal off the outer layer off the red onion and discard. Slice the onion in half. Slice each half with the mandolin or food processor. Add the slices to the sauce, fold in gently.
- Cut the cabbage in quarters then slice with the mandolin or food processor and add it to the sauce.
- Carefully fold in all the cabbage to distribute it evenly throughout the fruit, vegetables and sauce.
- Level out the slaw in the bowl, pressing down gently to compacted it. Cover tightly with plastic wrap and refrigerate.
- If possible leave the slaw in the fridge for 6 to 12 ours to allow time for the flavors to meld.
- Just before serving, pour off any water that has risen to the top and stir well before transferring the slaw to a serving bowl.
Makes 6 to 8 Servings – Best eaten within 3 days, but this slaw will keep for several days in an airtight container