A mandoline slicer will make fast work of slicing the cabbage and apples in this recipe. Failing that, a sharp knife!
2 crisp red-skinned apples 2 Tbsp lemon juice ¼ green cabbage 2 Tbsp extra virgin olive oil 1 Tbsp whole-grain mustard 2 Tbsp mayonnaise (use a ready-made premium brand) Salt 1 Tbsp capers 12 small cocktail gherkins (cornichons) 2 Tbsp chopped parsley 2 Tbsp chopped red onion
1 Core and slice apples as thinly as possible, dropping them into a bowl with lemon juice. Toss gently. Trim cabbage, discarding thick stem, and slice leaves very finely. Transfer to bowl with apples.
2 Whisk together extra virgin olive oil, mustard, mayonnaise and ¾ of a teaspoon of salt, or to taste. Pour dressing over cabbage. Drain capers and gherkins and pat dry with paper towels. Chop capers and slice gherkins. Add to cabbage with parsley, red onion and a generous grinding of black pepper. Toss thoroughly, cover and chill. Alternatively, keep red onion separate, and garnish the top of the slaw (this way, those who don’t like raw red onion, can avoid it).