Apple & Carrot Slaw

by Andre Taber


1 apple
carrots to match the size of the apple (1 large or 2 medium)
1 tbsp plain unsweetened yoghurt
1 tbsp mayonnaise
pinch dry mustard powder


This makes a crunchy and refreshing side salad. You could add cabbage for a coleslaw or celery and walnuts for a waldorf-style salad. Cut carrot and the apple into batons. The easiest way to do this is to choose fat carrots, slice them diagonally into ovals about 1mm thick, then place each oval flat on the chopping board and slice it lengthways into strips about 1mm wide. For the apple, stand it up on the chopping board, and starting from one side, make slices about 1mm thick until you reach the core, then do the opposite side, and then slice the remaining small areas on the last 2 sides. Place each slice on the chopping board and slice it into strips 1mm wide. Do the apple second, to minimise the risk of it discolouring before service. Place the batons into a bowl and add the yoghurt, mayonnaise and mustard powder and then mix to coat all the batons.

I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.

— Emily

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