This crunchy slaw is a delicious accompaniment to all sorts of dishes (like the barbecue chicken seen above), but it’s especially brilliant with anything porky (sausages, ribs, a pulled pork sandwich…) It also just so happens to be vegan, gluten-free, and nut free, so you can rest assured that everyone will be able to enjoy it!
There is something about cabbage that makes it increase exponentially in volume when you slice it, so this will easily feed 6-8 people, and it’s very easy to double it if you have a real crowd. It will also sit out happily for hours, and stay crisp and fresh, making it perfect for picnics, barbecues, and potlucks.
I hope you enjoy it as much as we do.
- 1/2 a red onion, finely diced
- 2-3 tbsp cider vinegar
- 1/2 a red cabbage
- 1 eating apple (I use Granny smith usually, for the colour contrast and tartness)
- 1 carrot, peeled and grated (optional)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon dijon mustard
- 1 teaspoon wholegrain mustard (I like this combination of mustards and usually have both in the house, but use whatever you have on hand!)
- plenty of salt and freshly ground pepper, to taste
In a large bowl, mix the diced onion and cider vinegar. The vinegar will soften the flavour of raw onion while you get on with the rest of the prep.
Slice the cabbage lengthways into manageable wedges, then slice each wedge as thinly as you can from top to bottom, discarding the thick white core at the base. Quarter and core the apple, then slice each quarter into four wedges (16ths of the apple, if you want to get technical). Chop the wedges sideways into thin little triangles.
Add the cabbage, apple, and carrot (if using) to the bowl with the onion, along with the olive oil, maple syrup, mustards, salt and pepper. Mix very thoroughly and leave everyone to get to know each other, ideally for at least an hour. Adjust the seasoning if needed and serve.
Leftovers will keep for a few days in the fridge, but there usually aren’t any.
3 thoughts on “Red Cabbage and Apple Slaw”
While the stalk of the cabbage is only good for toothpicks; the core of the cabbage is great for soup. Dice it up with the other half of the red onion, add a couple of diced potatoes, salt&pepper and whatever you find in or behind the fridge: mmmm rib-stickin’ good.
[…] kind served on toast (I like mine with cheese please), but rather its own thing. To be served with slaw, cornbread, corn on the cob, anything you might dry-rub or slather with barbecue […]