Raw JAZZ™ Apple and Beetroot Slaw with Hot English Mustard dressing

  • Servings


  • Prepration Time

    10 mins


  • Slaw
  • 3 JAZZ™ apples, shredded
  • 4 beetroots, shredded
  • 1 kohlrabi, shredded
  • ¼ cup walnuts, chopped
  • Dressing
  • 2 tbsp hot English mustard
  • ¼ cup buttermilk
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar


  • In a jar combine the dressing ingredients. Shake well until combined.
  • Mix together the slaw ingredients. Pour in the dressing. Toss together until the ingredients are coated in the dressing.
  • Serve on a large bowl or platter.

Recipe by Michael Weldon, featured on Farm to Fork.


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