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

  • Servings

    4

  • Prepration Time

    10 mins

INGREDIENTS

  • 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

METHOD

  • 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.

MORE DELICIOUS RECIPES

Moroccan chickpea and JAZZ™ apple tagine
Grilled nectarines with passionfruit swirl yogurt
Pulled Pork with JAZZ™ Apple & Kimchi Slider Burger

Serves

15

Prep Time

15 mins

Cooking Time

3 hours

Baked yello® Apple and Pork Meatballs with Pasta

Serves

4

Prep Time

15 mins

Cooking Time

35 mins

envy™ Apple Meringue Tarts
Plum, Grilled Radicchio and Goats Cheese Salad

Serves

4

Prep Time

10 mins

Cooking Time

10 mins

Butter Lettuce & envy™ Apple Salad with Shallot Vinaigrette
Croc EGG™ Plum Sorbet

Serves

4

Prep Time

15 mins

Cooking Time

2 hrs

View All Recipes

Our house of brands.