It's been a long time coming. Otis has been keeping me busy, which is why I haven't managed to photograph anything I've cooked. Well, to be honest, we are still eating the meals we received from our friends and families and the ones I prepared for the freezer before he was born (7 weeks ago today!). My, time goes fast (and slow...).
This salad is worth a mention, especially because it is barbeque season here in New Zealand. It has a delicious sense of sweet and sour from the apple, onion, and lemon). But it is also subtle in flavour due to the Greek yoghurt. We enjoyed it with pork fennel sausages and lamb chops. Delicious!
I hope you enjoyed it as much as we did.
Apple and White Cabbage Slaw
Serves 5 - 6
1/2 white cabbage, finely sliced
1 red onion, pealed, halved, and finely sliced
2 apples, pealed and finely sliced
squeeze of lemon juice
handful of parsley, roughly chopped
1/4 cup unsweetened Greek yoghurt
3 Tbsp apple cider vinegar
1/4 tsp cayenne pepper
3 - 4 Tbsp extra virgin olive oil
2 tsp flaky salt (less if using table salt)
pepper to taste
- Place cabbage and red onion in a large bowl.
- In a separate smaller bowl, mix the apple slices and lemon juice together to avoid browning. Add apple to the cabbage mixture.
- Add all other ingredients to the cabbage mixture and mix well using tongs. This may take around 4 - 5 minutes to ensure the texture is slaw-like.
- Serve in a large bowl scattered with fresh parsley.
Feed, nourish, value yourself.