Apple Slaw a yummy way to keep the doctor away! So quick and easy to prepare with a deliciously creamy dill yoghurt dressing.
This Apple Slaw recipe came to mind when I had to use up some cabbage that was in the fridge, simple, fast yet so delicious. Crunchy cabbage, tart apples and a creamy dressing perfumed by the dill. An easy to make ahead and just serve when you are ready.
What makes apples turn brown?
This unappetizing phenomenon is known as “enzymatic browning” and is caused when the flesh of the apple becomes exposed to oxygen that triggers an enzyme called PPO (polyphenol oxidase).
The PPO enzyme reacts with amino acids in the air to produce brown-coloured melanins and turn the apple brown.
How to stop apples browning
No need to be embarrassed by ugly brown apples in your apple slaw, there are several different ways to stop your apples from browning, rubbing them with lemon, sprinkling them with salt, placing them in acidulated water or even using citric acid.
However, the method I have found to work the best is to keep your apples in salted water for up to 10 minutes. Not only does this stop them from turning that horrible dirty brown of apples that have been exposed to air it doesn’t alter their taste once rinsed off.
How to make Apple Slaw
1Prep your apples
Wash your apples and remove the core with an apple corer, slice thinly using a v-slicer or sharp knife, then cut into matchsticks.
To prevent your apples from browning place them in salted water using one teaspoon of salt for every two cups of water.
2Prep your red and savoy cabbage
Wash your cabbage well, remove the outer damaged leaves, cut it in half and remove the core. Shred finely using a mandoline / v-slicer, your food processor with the slicing attachment or with a very sharp chef’s knife.
3Make the dill and yoghurt dressing
Wash your dill, shake to remove excess water, cut off the stems then chop.
Place the yoghurt, mayo, apple cider vinegar, 2 tablespoons of dill in a small mixing bowl, season with salt and pepper and stir until the dill is evenly distributed.
4Assemble the salad
Place the red and savoy shredded cabbage, the apples, the chopped dill in a large mixing bowl, season with sea salt and cracked black pepper.
Add the yoghurt dill dressing and massage into the salad until everything is well coated. Taste and adjust seasonings according to your taste.
Arrange your apple slaw in a salad bowl, garnish with some dill fronds and apple slices and keep in the fridge until ready to serve.
Tips on making apple slaw
- You can easily shred the red cabbage and savoy and keep them separately in water for several days before. I like to keep them in separate containers so that the red cabbage does not discolour the savoy cabbage. Strain the cabbages well before adding to your salad and rinse them thoroughly as it will have a slight smell to it.
- You can make the dressing several days in advance and keep it in your fridge until you are ready to make the salad.
THIS SALAD TRAVELS WELL
- This apple slaw is even better if you make it an hour to two in advance allowing all the flavours to meld together.
- A great salad for your picnics or your lunchbox as it keeps well.
- This a great salad for large crowds as it is easy to make a big batch of it.
It pairs well with many dishes, such as pulled pork, spicy ribs, store-bought barbecue chicken, BBQ seafood or a nice piece of schnitzel. Sometimes though you just can’t beat the classics, I served ours with a delicious pork belly roast.
Some more tasty slaw recipes to try :
(Times are an estimate and will depend on your skill level)
- Mandoline / V-Slicer
- Apple corer
- ¼ head red cabbage (medium) (400 grams, approximately 4 cups shredded)
- ¼ head savoy cabbage (small) (300 grams, approximately 3 cups shredded)
- 2 medium green apples
- ½ small bunch dill (¼ cup chopped for slaw +2-3 tbsps for dressing)
- Sea salt and cracked black pepper
- ½ cup Greek yoghurt (I prefer to use either S&W or Hellman's)
- ¼ cup whole-egg mayonnaise (I prefer to use either S&W or Hellman's)
- 2-3 tbsps chopped dill
- Wash and trim your cabbages, slice thinly with a v-slicer or with a sharp knife.
- Wash and core the apples, cut them into fine matchsticks, place in a bowl of salted water (1 teaspoon for every 2 cups of water).
- Wash your dill, shake to remove the water and pat dry. Cut off the stems chop finely.
- Add all the dill yoghurt dressing ingredients to a small bowl, season and mix to combine.
- Place all your ingredients in a large mixing bowl, season, add the dressing and massage until well combined.
- Arrange in a salad bowl, garnish with some apple slices and dill frond. Keep refrigerated until you are ready to serve.