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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.