Red cabbage, apple and walnut slaw
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Red cabbage, apple and walnut slaw
Seasonal red cabbage adds plenty of crunch and colour to an autumnal salad
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
134Kcal
Fat
9gr
Saturates
1gr
Carbs
8gr
Sugars
8gr
Fibre
4gr
Protein
3gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ red onion, very finely sliced
- 4 tbsp cider vinegar
- 1 eating apple (Cox or Braeburn)
- 1 tbsp grain mustard
- 1 tsp English mustard
- 1 tbsp clear honey
- 4 tbsp rapeseed oil
- ½ red cabbage, about 450g, finely sliced
- 2 carrots, peeled and coarsely grated
- 2 tbsp snipped fresh chives or flat-leaf parsley
- 40g walnuts, toasted and chopped
Step by step
Get ahead
Prepare the elements up to 3 hours ahead and combine just before serving.
- Toss the red onion with half the vinegar in a bowl, adding a pinch of salt. Set aside. Core the apple and chop into matchsticks. Mix in with the onions to stop the apple from going brown. Drain just before adding to the slaw.
- To make the dressing, whisk together the rest of the vinegar with the mustards, honey and oil, adding seasoning to taste.
- When ready to serve, mix the dressing with the shredded cabbage, carrots, herbs, drained onion and apples and the toasted walnuts, tossing well to thoroughly combine.
