Throw together a bowlful of crunchy autumn apple coleslaw in just a few minutes. It tastes awesome tucked alongside toasted cheese sandwiches, piled onto sticky sausages in crusty bread rolls, heaped onto burgers or alongside cold roast meats.
It’s much easier and faster to make the coleslaw if you’ve got a food processor with a grating plate but if not you’ll just need to put in a bit of effort and grate the veggies using a box grater.
To make the coleslaw you need to grate the cabbage, onion and carrots, stir through a creamy homemade dressing with mayonnaise, Dijon mustard, vinegar and seasoning and then gently stir through the sliced apples.
Delicious autumn coleslaw
- Half red cabbage
- 3 carrots
- 1 onion
- 2 heaped tbs mayonnaise
- 2 tsp Dijon mustard
- 1 tbs olive oil
- 1 tbs white wine vinegar
- salt & pepper to season
- 2 apples
- juice of a lemon
- Shred the cabbage, carrots and onion using the food processor or box grater.
- Tip the shredded vegetables into a large mixing bowl.
- In a small bowl add the mayonnaise, Dijon mustard, olive oil, white wine vinegar and season to taste with salt & pepper. Mix these together into a smooth creamy dressing.
- Pour the dressing into the shredded vegetables and toss well to coat everything.
- Quarter and core the apples then slice thinly - toss the apple slices in lemon juice then stir them into the coleslaw.
Make it your way…
- Go fruity and throw in a couple of handfuls of sultanas
- Cut back on the fat and use low fat yogurt instead of mayonnaise for the dressing.
- Spice things up with freshly chopped chilli stirred into the mix.
- Delicious alongside our posh sausage rolls for a proper autumn tea time treat.