Chop a couple of fresh apples. Add to this some very finely chopped spring onion, a dressing with a good splash of apple cider vinegar, honey or apple syrup, mustard and olive oil, and plenty of chopped fresh herbs - mint, coriander or fennel (or a combination of them) work really well. This slaw is a great change from traditional apple sauces, and works brilliantly as a side with cold cuts and barbeques.
Inspired by:
Travels to Nelson.
Travels to Bostock Organic Kitchen, Hawke’s Bay.