Recipe of the month – Summer Slaw

summer salad recipe

It’s a safe assumption to say that come summer time and the sun actually appears, salads play a fairly large role in our eating habits – that and a lot of barbecued meat. And at the peak of the season, it seemed the perfect time to bring out a new dish of ours that’s making it’s debut in all our traiteurs. The Summer Slaw is a much lighter, zingier version of the standard coleslaw – there’s no mayo in this slaw. Instead there’s added sweetness from beetroot and a delicate touch of maple syrup, cut through with sherry vinegar and some tart granny smith apples.

Serves 4 – 6


200g thinly sliced  red cabbage
200g thinly sliced white cabbage
1 large carrot grated
2 beetroot peeled and grated
2 granny smith apples cored and sliced
20g of whole grain mustard
15g of chopped chives
15g of chopped dill
15g of chopped parsley
100ml olive oil
100ml sherry vinegar
2-3 cloves of crushed garlic
100ml of maple syrup
Salt and pepper

It just couldn’t be easier.

Mix the cabbages, carrots, beetroot and apples together in a large bowl. In a small empty jar, mix the rest of the ingredients for the dressing, shaking well with the lid tightly shut. Dress the salad and adjust the seasoning if needed.  The salad should be sharp with sweet undertones. You can transfer to a clean serving bowl if the bowl you’re using gets a bit messy. And voila!

summer salad recipe