Being a huge fan of salads, but also personally not a fan of the standard coleslaw – I wanted to create a different spin on this classic, by introducing different textures – and I find pine nuts really hit the spot.
We have all been to family gatherings and parties where the traditional apple coleslaw is served and sometimes drowned in mayonnaise and lacks any personality or flavour. By introducing this mix of ingredients, the overall zestiness and the sweetness of the apple really bring this recipe to life.
A wonderful alternative, to the basic side salad – I find this dish compliments a pork roast, grilled fish or chicken perfectly. It is also an impressive addition to the table if you are ever invited to a get together and asked to bring a dish.
Also in our recipes we do not abbreviate Tablespoons (Tbsp) and teaspoons (Tsp) just to help those people out who seem to find it super confusing!
What you will need:
1 medium size carrot – use only half shredded
1/4 of a green cabbage (just purchase half a head and cut it in half again)
1/4 of a purple cabbage (just purchase half a head and cut it in half again)
1 green granny smith apple
1 fresh lemon squeezed – use only 1 tablespoon of the juice
50g rocket leaves
50g baby spinach leaves
1/8 cup of pine cuts
Coleslaw Dressing needs:
1 cup egg free mayonnaise
1 tablespoons raw sugar
2 tablespoons apple cider vinegar
2 teaspoons finely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
- Cut the granny smith apple in half and remove the apple core. Then further slice the apple into thin wedges. Then cut the wedges in half – sideways, and place into a bowl.
- Finely slice the green cabbage and then cut it into small tiny squares or alternatively you can grate it.
- Finely slice the purple cabbage and then cut it into small tiny squares or alternatively you can grate it.
- Peel the medium size carrot and grate it on the finest setting.
- Grab 50g of the rocket leaves and 50g baby spinach and a handful of pine-nuts and place in another bowl.
- Pour a tablespoon of lemon juice over the apple wedges, so it can soak up the juices while you make the dressing.
- Once the dressing is made, so you can give the lemon juice time to absorb, you can then mix all the above ingredients into the same bowl.
1. Place 1 tablespoon of raw sugar into a bowl or pouring cup with the egg free mayonnaise.
2. Add 2 tablespoons of apple cider vinegar, 2 teaspoons finely ground black pepper and mix well.
3. Add 1/2 teaspoon salt and add 1/4 teaspoon dry mustard and further mix.
Once the above dressing is made, from my experience, I found you only needed 3/4 of a cup of it poured over the top of the coleslaw to provide the right consistency. Ensure you don’t over saturate. You can keep any left overs of the dressing on the table.
Video editing by Euro Video