Autumn coleslaw, Autumn cooking, baked potatoes and coleslaw, bramley apples, easy recipes, foodblogger, healthy cooking, mackeral
‘Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree. Martin Luther.
Just thought I’d share a very simple recipe to help you use up some more of the Brambly apples in your garden.
200g raw white cabbage leaves very finely shredded.
1 large Brambly apple, sliced thinly and cut into very fine strips.
1 tsp wholegrain mustard.
1 tsp dijon mustard.
3 heaped tbsp greek yoghurt.
3 heaped tbsp mayonnaise.
1.5 tsp vinegar.
1.5tbsp finely chopped chives.
- Gently mix the mayonnaise and greek yogurt with the mustard and vinegar in a mixing bowl. Add the chives and shredded cabbage then season with a little salt. Leave to stand for 10-15 minutes to soften.
- Slice the apple very finely, then cut very thinly and stir through the coleslaw.
- This Brambly apple coleslaw is beautiful served with mackerel warmed gently under the grill. Or simply on top of a steaming hot baked potato with cheese.
- Arrange the coleslaw on a plate as you please. Any leftovers can be used in sandwiches or added to a salad the following day.
Send your Brambly apple recipes to Surrey.