pineapple, apple and zucchini slaw

with mustard dressing

  • 2 carrots, peeled and thinly sliced+
  • 2 Granny Smith apples, thinly sliced 
  • 2 zucchini (courgette), thinly sliced+ 
  • ½ pineapple, peeled, cored and thinly sliced 
  • 300g white cabbage, sliced 
  • 1½ cups basil leaves 
  • 4 green onions (scallions), sliced 
  • sea salt and cracked black pepper 

mustard dressing

  • 1 teaspoon hot English mustard 
  • 2 tablespoons white balsamic vinegar 
  • ¼ cup (75g) whole-egg mayonnaise 
  • 2 teaspoons caster (superfine) sugar
  1. Place the carrot, apple, zucchini, pineapple, cabbage, basil, green onion, salt and pepper in a bowl and mix to combine. Place the mustard, vinegar, mayonnaise and sugar in a separate bowl and whisk to combine. Pour the dressing over the salad and toss to coat. Serves 4.

+ Tip: use a vegetable peeler to thinly slice the carrots and zucchini.

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