Red Cabbage Apple and Mustard Deli Coleslaw
Red cabbage keeps this slaw firm and lively, while apple and mustard pull it towards richer barbecue meats beautifully. It’s a great choice for pulled pork, grilled sausages and chicken thighs when you want colour, crunch and a sharper finish than a classic creamy bowl.
Ingredients
- 450 g red cabbage finely shredded
- 1 crisp eating apple cut into thin matchsticks
- 1 medium carrot grated
- 2 spring onions finely sliced
- 55 g mayonnaise
- 25 g Greek yogurt
- 1 tbsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp runny honey
- 1/2 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tbsp chopped parsley
Instructions
Shred the cabbage
- Remove the outer leaves if they look tired, then quarter the red cabbage and cut away the core. Finely shred it and place it in a large mixing bowl.
Prep the apple and vegetables
- Cut the apple into thin matchsticks. Grate the carrot and finely slice the spring onions. Add everything to the bowl with the chopped parsley.
Mix the mustard dressing
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, wholegrain mustard, apple cider vinegar, lemon juice, honey, sea salt and black pepper. Whisk until smooth and lightly thickened.
Combine and toss
- Pour the dressing over the cabbage mixture. Toss very thoroughly so the apple and cabbage are evenly coated. Use tongs or your hands to lift from the bottom and turn the slaw through the dressing several times.
Rest the slaw
- Let the slaw stand for 15 minutes at room temperature, then chill for 20 to 30 minutes before serving. That short pause helps the cabbage soften slightly and lets the mustard settle into the dressing.
Taste and adjust
- Before serving, taste for balance. Add a few more drops of lemon juice if you want it brighter, or a small pinch of salt if the flavours feel flat. Serve cold with barbecue.
Notes
Red cabbage is the backbone here, and it behaves differently from white cabbage. It stays sturdier once dressed, which is handy if the slaw needs to wait while the barbecue finishes cooking. That sturdiness also means it benefits from a fine shred. Thick slices can feel clunky, while thinner strands soften just enough to become glossy and easy to pile onto a plate or bun.
The apple needs to be crisp rather than floury. Braeburn, Pink Lady or Granny Smith all work well. I prefer a tart apple when I’m serving smoked pork or sweet barbecue sauce, because the sharpness keeps the slaw from drifting too far into sweetness. Using both Dijon and wholegrain mustard gives the dressing a broader character. One brings smooth heat, the other leaves little pops of texture.
Nutrition
Calories: 118kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1.4gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 2.6gCholesterol: 7mgSodium: 352mgPotassium: 255mgFiber: 3.5gSugar: 7gVitamin A: 2450IUCalcium: 58mgIron: 0.9mg
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