Crunchy apple slaw

This simple recipe by Mike Reid of M Restaurants pays homage to the coleslaw recipes found across the southern United States, where it’s given an extra creaminess with buttermilk and condensed milk.
  1. The dressing can be made up to 3 days in advance and stored in a covered container in the fridge. Mix all the dressing ingredients together, cover and chill until required.
  2. At least 6 hours, or up to 3 days before you plan to serve, toss the cabbages, apples, carrots, red onions, garlic and chillies together in a large bowl with the coriander leaves and spring onions.
  3. Add the dressing, lemon zest and juice and salt and pepper to taste, and mix together. Cover and chill until required.

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Recipe Information

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  • 1/2 red cabbage, cored and very thinly sliced, ideally using a mandolin
  • 1/2 white cabbage, cored and very thinly sliced, ideally using a mandolin
  • 4 green apples, cored and thinly sliced into thin matchsticks
  • 3 large carrots, peeled and thinly sliced, optional
  • 2 red onions, sliced wafer thin, ideally using a mandolin
  • 5 garlic cloves, very thinly sliced, ideally using a mandolin
  • 2 fresh red chillies, deseeded and very finely chopped
  • 80g coriander leaves, finely shredded
  • 80g spring onions, finely chopped
  • Freshly grated zest and juice of 1 lemon
  • Sea salt and freshly ground black pepper

For the dressing

  • 225ml condensed milk
  • 225ml buttermilk
  • 200g mayonnaise