Name: Apple slaw with buttermilk dressing
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 apples (300g), unpeeled; 1 tablespoon lemon juice; 4 green onions, sliced thinly; 3 cup (240g) finely shredded green cabbage; 1 carrot (180g), grated coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (125ml) buttermilk; 1/2 cup (120g) sour cream; 1 tablespoon red wine vinegar

Ingredients

2 apples (300g), unpeeled

1 tablespoon lemon juice

4 green onions, sliced thinly

3 cup (240g) finely shredded green cabbage

1 carrot (180g), grated coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (125ml) buttermilk

1/2 cup (120g) sour cream

1 tablespoon red wine vinegar

Method

1.Make buttermilk dressing. Place buttermilk, sour cream and red wine vinegar in screw-top jar; shake well. Season to taste.

2.Coarsely grate apples into large bowl; stir in lemon juice. Add remaining ingredients to bowl; toss gently to combine.

3.Drizzle slaw with dressing.

We used pink lady apples and savoy cabbage. Grate the apple and mix with the juice on the morning of the picnic. Assemble and dress the slaw at the picnic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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