Red cabbage and apple coleslaw

Red cabbage and apple coleslaw

By
From
Cooking from the Heart
Serves
6-8
Photographer
Mark Roper

This recipe is a nod to my darling Granny. She was only five years old when she left the pogroms of twentieth century Russia, yet her love of all things pickled remained. This coleslaw is a personal favourite and a great addition to anyone’s repertoire!

Ingredients

Quantity Ingredient
1/2 red cabbage
1/2 brown onion
1 granny smith apple
3 tablespoons canola oil
3 tablespoons cider vinegar
1/2 bunch dill, roughly chopped
1/4 bunch curly parsley, roughly chopped
2 tablespoons caraway seeds
2 tablespoons caster sugar
dill sprigs, to garnish
lemon slices, to garnish

Method

  1. Using a sharp knife, or a mandoline slicer or food processor, finely slice the cabbage, onion and apple and place in a large bowl.
  2. Drizzle the salad with the oil and vinegar, then gently toss it.
  3. Add the dill, parsley, caraway seeds and sugar and gently toss again. Season to taste with sea salt and freshly ground black pepper.
  4. Garnish with dill sprigs and lemon slices and serve.
Tags:
Jewish
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