Cabbage, Apple & Toasted Walnut Slaw

This fresh and flavoursome slaw is ideal to serve with grilled or barbecued meat and poultry.


50g walnuts, roughly chopped

90ml cider vinegar

2 tsp. runny honey

1 heaped tsp. grainy mustard

2 tbsp. extra virgin olive oil

1 tbsp. walnut oil

400g white cabbage, shredded

1 Granny Smith apple, coarsely grated

1 carrot, coarsely grated

4 spring onions, thinly sliced on the diagonal

Salt and freshly ground black pepper


  • 10 mins prep
  • 4
  1. Lightly toast the walnut in a dry frying pan over a medium heat for 2 minutes.

  2. In a large bowl, mix the cider vinegar, honey and mustard together. Season with salt and pepper, then whisk in the olive and walnut oils. 

  3. Add the cabbage, apple, carrot, spring onions and walnuts to the bowl, and mix thoroughly with the dressing.