Salads don’t need to be complicated to impress. This apple, dill, and red cabbage slaw is ideal as a weeknight side or, doubled or tripled, for a dinner party.
Serve it alongside steak, salmon, or with a hearty lentil stew. You can even pile it on top of a baked potato with sour cream for a delicious twist.
Ingredients 8
For The Salad
For The Dressing
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Method 7
Put in a small fry pan over low heat. Toast the pepitas, stirring every now and then, for 3-5 minutes or until golden brown. Remember not to walk away! Nuts and seeds burn very easily! Turn off the heat and allow pepitas to cool completely.
With a sharp knife or mandolin, very finely slice the . The thinner the better! You will need 1.5-2 cups of shredded cabbage, so only cut as much as you need.
Cut the into matchsticks, leaving the skin on, cut all four sides off the apple core. Cut each apple cheek in half, and then into thin slices. Stack the apple slices and cut lengthwise into thin matchsticks. Squeeze a little over the apple matchsticks to stop them from going brown.
Finely chop . It’s ok to include the stems as long as they are very finely chopped.
Combine the , and in a bowl, and use tongs to gently mix. Add , , and lots of cracked pepper, and mix again. Remember to be generous with the lemon and salt!
Add and toss again.
Taste, adding more or pepper if needed and serve.
Alex Elliott-Howery's tips
To avoid a soggy slaw, dress your salad as close to the serving time as possible, and don't over-mix! This will help keep everything fresh and crisp.
For a creamy slaw, add a teaspoon of yoghurt or tahini to the dressing.
