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Apple, red onion and mint slaw recipe

Apple, red onion and mint slaw recipe

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Fresh, crunchy and tangy, a good slaw is a star side that can transform a simple dish into something special, from a hearty chilli to barbecued meats and fish. This fruity, fragrant recipe ticks all the boxes, with sweet, crunchy Gala apples, toasted seeds and refreshing mint. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 202 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 50g pumpkin seeds
  • 1 tsp fennel seeds
  • 2 tbsp olive oil, plus 1 tsp
  • 1 red onion, finely sliced​
  • 3 Gala apples, cored and sliced into matchsticks
  • 10g fresh mint, leaves picked and finely sliced
  • ½ red chilli, finely sliced
  • 2 tbsp cider vinegar
1 of your 5-a-day and low in salt

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    2g 11%
  • Sugars

    10g 11%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 12.5g Protein 4.5g Fibre 2.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the pumpkin and fennel seeds on a baking tray, season and drizzle over 1 tsp olive oil. Toss to coat, then roast for 5-10 mins until crispy and golden – there will be some popping in the oven as the seeds toast. Set aside to cool.
  2. Meanwhile, put the red onion in a large serving bowl with the apples, mint and chilli. Drizzle over the vinegar and remaining olive oil, toss to coat and season to taste. Scatter over the crispy seeds to serve.

Tip: Use up leftover seeds from your fresh pumpkin – just pat them dry before starting the recipe.

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