Tangy Apple and Cabbage Slaw with Mustard Dressing

Shopping list

• 300 g white cabbage (finely shredded)

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• 200 g red cabbage (finely shredded)

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• 150 g carrot (peeled and coarsely grated)

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• 1 piece eating apple (cored and coarsely grated) — Granny Smith or similar

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• 3 piece spring onions (trimmed and finely sliced)

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• 2 tbsp Dijon mustard

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• 3 tbsp cider vinegar

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• 1 tbsp runny honey

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• 80 ml extra virgin olive oil

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• 0.5 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   In a large serving bowl, combine the shredded white and red cabbage, grated carrot, grated apple and sliced spring onions. Toss well.

2. 2

   In a small jug or bowl, whisk together the Dijon mustard, cider vinegar, honey, salt and pepper.

3. 3

   Slowly drizzle in the olive oil while whisking continuously, until the dressing is emulsified and creamy.

4. 4

   Pour the dressing over the slaw and toss thoroughly to coat every strand.

5. 5

   Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld and the cabbage to soften slightly.

6. 6

   Toss again just before serving. The slaw will keep, covered, in the fridge for up to 2 days.