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Apple Slaw

Fresh no mayo coleslaw

 

Apple Slaw

I had high hopes for this recipe. I hoped that my very fussy vegetable-hating brother would enjoy it and give it the tick of approval for all fussy eaters out there.

My brother and his family visited for lunch last weekend. He thinks that we eat weird food. He does not visit often as he lives some distance away I would like him to return so my food strategy for the day was the same as I would use for a fussy child – present a meal comprised of 90% known acceptable food and add 10% new or different items. If these new items contain some accepted food items there is a chance of success (eg: the apple in this recipe).  We shared a simple BBQ lunch with crispy baked potatoes and salads.

My brother’s plate was noticeably free from any salad when I took a peek. After I requested he try it, his comment was “no, I wouldn’t eat that“. Given that my brother eats no salad and very few vegetables maybe I should not have been surprised. I had thought that the sweetness of the apple would be appealing. This simple, fresh Summery salad is possibly a little adventurous for my brother as he would not normally eat coconut, he doesn’t eat yogurt…I am not sure how we are even related actually!!

All of the kids enjoyed this salad though and I have a feeling that this Summer will be the Summer of Slaw.  Stay tuned for a pulled brisket recipe to enjoy this wonderful light, crunchy slaw with.

This coleslaw recipe uses a yogurt and coconut based dressing. There is no mayo used in this coleslaw recipe.  It is an appealing entertaining option (unless you have a version of my brother also!) or perfect to take along when a salad is to be contributed to a BBQ or festive event.

Apple Slaw
 
Prep time
Total time
 
Apple Slaw. Make this fresh Summery salad to take to the season's BBQs and festive events. It is ready in 15 minutes and uses no mayonnaise.
Author:
Recipe type: Side dish
Serves: 6
Ingredients
  • 1 green apple - cored and peeled if desired then shredded
  • 1 red apple - cored and peeled if desired then shredded
  • ½ a small wombok (Chinese) cabbage - cut into fine thin strips
  • 1 carrot - shredded
  • Dressing:
  • ⅓ cup plain yogurt
  • ½ lime juiced
  • 1 tablespoon coconut concentrate
  • ⅓ avocado mashed
  • Fresh mint leaves finely chopped
Instructions
  1. Use a food processor to coarsely shred the salad ingredients or chop finely into thin strips with a knife
  2. Add to a serving bowl
  3. Mix the dressing ingredients together and season to taste with salt if desired
  4. Stir half of the dressing through the salad and then add the remaining half and stir through also - doing this in two steps helps to disperse the dressing evenly
Notes
I don't use the entire thick white stem of the cabbage, I use a small amount of it for additional texture but prefer to add the softer green pieces in this recipe.
Coconut concentrate can be purchased from good quality delis or wholefood stores. It may be substituted with coconut cream (don't shake the can and just scoop out the thick cream)
The preparation timing of this recipe is based on using a food processor
Do you have a fussy family member ? What is your solution to feeding them when they visit?

Kyrstie

 

 

 

 

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{ 2 comments… add one }
  • Lizzy (Good Things) November 29, 2014, 7:18 am

    Nice one, Kyrstie… my Peter might actually try this one… he absolutely hates mayonnaise. Thanks for sharing.

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