Ham and apple crunchy coleslaw with seeds
Serves: 6-8
Prep time: 25 mins
Recipe photograph Dan Jones
Ham and apple crunchy coleslaw with seeds
Serves: 6-8
Prep time: 25 mins
See more recipes
Nutritional information (per serving)
Calories
300Kcal
Fat
23gr
Saturates
4gr
Carbs
11gr
Sugars
10gr
Fibre
4gr
Protein
11gr
Salt
1.3gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 2 red-skinned dessert apples
- 2 tsp white wine vinegar
- 250g cooked ham, plus extra slices to serve
- 300g white cabbage, finely shredded
- 175g carrots, peeled and grated
- 2 large celery sticks, sliced
- 1 bunch of spring onions, trimmed, cleaned and chopped
- 100g mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds and golden linseeds)
- 150g mayonnaise
- 4 tbsp whole-milk natural yogurt
- 1 tbsp Dijon mustard
- 2 tbsp chopped parsley
- thickly sliced sourdough or ciabatta, toasted, to serve
Step by step
Get ahead
Prepare up to the end of step 4 a day ahead but leave the parsley out of the dressing and don't prepare the apple; cover and chill. To serve, prepare the apple and add to the vegetables, then mix with the dressing.
- Core and quarter the apples and cut them into half-moons. Toss in a large bowl with the white wine vinegar.
- Thickly slice the cooked ham, trim and discard any fat and cut the meat into chunky strips.
- Put the ham strips, cabbage, carrots, celery, spring onions and most of the seeds to the bowl; toss together well.
- In a separate bowl, mix together the mayonnaise, yogurt, Dijon mustard and most of the parsley, and season with plenty of salt and pepper to taste.
- Stir the dressing into the coleslaw mixture and serve on toasted sourdough or ciabatta, sprinkled with the reserved seeds and the remaining parsley.
