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Apple Coleslaw

This recipe is in categories Licence to cook, Party food, Picnic, Salads
About this recipe
Healthiness : (34 votes)
Difficulty:  2 out of 5 difficulty
Comments:

Skills required: using a knife, using a grater, combining ingredients

Processes used: shredding, washing (fruit and vegetables), grating, peeling


Preparation Time: 15-20 minutes
Cooking Time: None
Number of servings: Serves 4-6
Serving suggestions: Serve in a sandwich or with jacket potatoes and salad.

licence to cook recipe  Show all


This fruity version of classic coleslaw is perfect for anyone who likes their coleslaw slightly sweet or finds onion a bit overpowering. It is great with burgers, BBQ ribs, jacket potatoes and even in sandwiches and wraps. You can try out other ingredient combinations too; how about grape and grated courgette or tomato and pumpkin seed coleslaw?
Ingredients
  • 1/2 small white cabbage
  • 1 carrot
  • 1 apple (eating)
  • 2 x 15 ml spoon low fat mayonnaise (you can use one 15ml spoon of low fat yoghurt and one of mayonnaise too)

Optional ingredients:

  • cherry tomatoes, chopped celery
  • red or green grapes or add 15ml sultanas
  • grated courgette
  • spring onion or red onion
  • pine nuts or pumpkin seeds
Healthier version
Use low fat mayonnaise for this dish. Raw fruit and vegetables are an important part of your diet and make up part of your 5 a day.
Equipment
  • Chopping board
  • Vegetable knife
  • Vegetable peeler
  • Medium mixing bowl
  • Grater
  • 15 ml Spoon (use this for stirring as well as measuring)
Optional
  • Cling film or lidded plastic tub to store coleslaw
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Wash the fruit and vegetables
  2. Remove the hard stem of the cabbage and finely shred
  3. Peel and grate the carrot
  4. Slice the celery
  5. Peel and grate the apple (leaving the core)
  6. Place prepared fruit and vegetables into the bowl. Add any of the optional items you chose like sultanas or pumpkin seeds
  7. Stir in the mayonnaise, mixing well together
  8. Store in the fridge until needed in a covered plastic tub or cover the bowl with cling film
This is best used on the same day but will keep for up to 2 days in the fridge.
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Comments
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Name: Valquiria 15th September 2013
I'm going to try that coleslaw!As to the ctarnilo, I too am unable to grow it.I don't have a salad spinner and I used to wrap it in a paper towel, but now, when I bring a bunch home from the store, I rinse it and cut off about 1 inch from the bottom, then store in a glassful of cold water on a shelf in the fridge. I usually change the water every day or two and it lasts for over a week.
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