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Amanda Wren
Crisp, crunchy coleslaw with apple and walnuts
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Prep Time 10 mins
Total Time 10 mins
Servings 6


  • ¼ or 300g shredded white cabbage
  • 1 large or 200g grated carrots
  • 2 large spring onions chopped/shredded
  • 2 red apples grated
  • 100 g walnuts rough chopped
  • 2 tbsp lemon juice

For the dressing

  • 4 tbsp mayonnaise
  • 4 tbsp creme fraiche
  • 2 tbsp lemon juice
  • seasoning
  • 1 tbsp maple syrup


  • Prepare all of the vegetables and place in a large mixing bowl as you go.
  • Add the lemon juice to the apples as they are grated.
  • Combine all of the dressing ingredients together and mix with the vegetables.
  • Refrigerate until needed but best served at room temperature.
  • Garnish with fresh coriander or parsley or chives.


I used reduced fat mayonnaise and creme fraiche but you could use low fat or non fat yogurt.
Swap the walnuts for pecans.
Tried this recipe?Let us know how it was!