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Cabbage & Carrot Slaw

Serves 4-6 as a side



  • 2 tsp mustard see tips
  • 6 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 garlic clove bruised
  • 6 tbsp grapeseed oil or other neutral oil
  • 1 tsp sea salt flakes
  • Freshly ground pepper to taste


  • 1/4 white cabbage
  • 1 medium carrot julienned
  • 3 spring onions finely sliced
  • 1 tart apple
  • 1 tbsp apple cider vinegar
  • 1 handful of parsley leaves roughly chopped


  • To make the dressing, combine all of the ingredients in a lidded jar, seal tightly, and give it a shake. Taste and correct for seasoning, and set aside in the jar for the flavours to develop.
  • In a large bowl, combine the shredded slaw ingredients, bar the apples. Only when close to serving, cut the apple into matchsticks and place in enough water to cover, then splash in the tablespoon of apple cider vinegar to keep the apple from browning.
  • Just before serving, drain the prepared apple matchsticks and toss together with the rest of the ingredients. Give the dressing another good shake and pour over the salad, tossing again to coat generously.
  • Transfer to a platter and serve immediately.


Any mustard will do it – whatever’s in the fridge. If you’re buying something new, my pick is for a Dijon or seeded.
You can make this up to a day ahead – just store the sliced apples in their acidulated water bath with a lid until serving time, and don’t dress until the very last minute.
You can finely slice by hand, using a food processor, a mandolin with julienne attachment, or even a julienne peeler. Cut the cabbage against the grain for the best shaped thin slices.