Mustard slaw

Neil Perry
Must-have mustard: Mustard slaw.
Must-have mustard: Mustard slaw. Photo: William Meppem

This slaw is great as it is, but if you are the kind of person who likes a less creamy approach, dress it extra virgin olive oil and a good vinegar of your choice. It's great with my crumbed pork (link below) or with beaten-out chicken breast or a fillet of john dory. This also makes the world's best sandwich. What could be better than fried food, coleslaw and good sourdough?


3 tsp castor sugar

1 tbsp cider vinegar

1 1/2 tbsp hot English mustard

1 1/2 tbsp mayonnaise

2 tbsp creme fraiche or sour cream

sea salt and freshly ground pepper

1/4 bunch dill

handful flat-leaf parsley leaves

small handful mint leaves

1 granny smith apple

1/2 white cabbage, shredded

1/2 peeled red onion, finely sliced

1 large carrot, peeled and cut into julienne

1 stick celery, cut into julienne


1. Dissolve the sugar in the cider vinegar. Mix this with the mustard, mayonnaise, creme fraiche and seasoning.

2. Roughly chop the herbs and mix through the dressing.

3. Remove the apple's core, leave the skin on, and cut into julienne. Add the apple, along with the remaining ingredients, and toss. Check the seasoning.

Serve with Neil Perry's crumbed pork with lemon.