Apple and Horseradish Slaw with Yoghurt Dressing
Why this recipe works
- Crisp but not tough: A short salting and squeezing softens the cabbage just enough while keeping the slaw crunchy.
- Clean, bright flavour: Lemon and tart apple cut through the creamy yoghurt-mayonnaise dressing.
- Fast no-cook side: Everything is shredded, grated and tossed together, making it useful for quick meals or last-minute serving.
- Easy to adjust: Horseradish, lemon and seasoning can be tuned at the end for more sharpness, tang or freshness.
Get the most out of this recipe
Ingredient notes
- Choose a firm apple: A firm, tart apple such as Granny Smith holds its shape better and keeps the slaw fresh rather than sweet.
- Shred the cabbage finely: Fine shredding gives a lighter texture and helps the dressing coat the cabbage evenly.
- Use pasteurised mayonnaise when needed: For pregnant people, young children, older adults or anyone immunocompromised, choose pasteurised mayonnaise.
Texture tips
- Dress close to serving: For the crunchiest result, combine the apple, cabbage and dressing just before serving.
- Keep it extra crisp: Serve straight away after tossing; a short rest will soften the cabbage slightly.
Make-ahead tips
- Prep ahead without wilting: Make the dressing in advance and keep it separate from the cabbage and apple until shortly before serving.
- Storage note: Leftovers can be refrigerated in an airtight container, but the slaw will soften as it sits.
Serving ideas
- Serve with rich mains: The tangy, creamy crunch works especially well alongside sausages, schnitzel, roast pork or potato dishes.
- Finish with freshness: A little extra lemon juice just before serving helps revive the flavour if the slaw has been sitting.
Equipment you'll need
Ingredients
Instructions
- Finely shred the cabbage and put it in a large bowl. Sprinkle over the fine sea salt and toss well, then squeeze the cabbage with your hands for 30 seconds to soften it slightly.
- In a small bowl, whisk together the greek yogurt, mayonnaise and horseradish. Finely grate in a little lemon zest, then squeeze in the juice and whisk until smooth.
- Coarsely grate the Granny Smith apple, then add it straight to the cabbage. Add the dressing and toss until everything is evenly coated.
- Season with black pepper and a little more lemon juice or fine sea salt if needed. Serve straight away for maximum crunch, or leave for 5 minutes for a slightly softer slaw.
Recipe notes
Tips
- For the best texture, shred the cabbage as finely as you can so it stays crisp but not chewy.
- If you are serving later, keep the dressing separate and toss through just before serving to prevent the apple from weeping.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised mayonnaise.
Substitutions
- Replace Greek yogurt with crème fraîche for a richer, less tangy dressing.
- Replace Mayonnaise with sour cream for a lighter, sharper finish.
- Replace Horseradish with Dijon mustard for a gentler heat.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The slaw will soften as it sits; toss well before serving and add a squeeze of lemon to freshen it up.
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Recipe overview
- Servings: 4 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Milk
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