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a game changer

30 Jan 2016 20 mins 4


A good coleslaw recipe is always handy and this one is a cracker. The secret is in how you cut everything, and a good mandolin is the answer. If you haven’t got one, go out and grab one as it’ll take all the hard work out of making this delicious slaw.


2 large carrots, grated
1 large apple, thinly sliced and julienned
½ savoy cabbage, very thinly sliced
2 spring onions, green parts only, thinly sliced
a small handful of coriander to garnish (if you like)

2 tablespoons mayonnaise
2 tablespoons Greek yoghurt
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
salt and pepper to season


Slaw: Place all the dressing ingredients in the bottom of a large bowl, season to taste and mix until well combined. Place the carrot, apple, cabbage and spring onions on top of the dressing and toss until coated fully.
Garnish with some coriander for extra bite and serve alongside the lamb.


  • If you use a box grater for the carrot, make sure you squeeze out as much moisture from it as possible or this will make the slaw very wet and slushy.
  • If you have a mandolin, use it for the slicing and shredding, I have a Benriner and it’s awesome