Browse All Recipes

Red cabbage-apple slaw with speck and caraway dressing

Australian Gourmet Traveller recipe for red cabbage-apple slaw with speck and caraway dressing.

By Emma Knowles & Lisa Featherby
  • Serves 4 - 6
  • 30 mins preparation
  • 10 mins cooking plus pickling
Red cabbage-apple slaw with speck and caraway dressing
Red cabbage-apple slaw with speck and caraway dressing

This slaw uses a combination of crunchy raw cabbage and pickled cabbage for textural contrast. Stuff it into soft rolls with barbecued sausages and mustard for a twist on the good old sausage sizzle.


  • 200 gm red cabbage (about 1/3), thinly sliced on a mandolin
  • 2 apples, such as pink lady or Granny Smith, quartered, thinly sliced on a mandolin and tossed with juice of ½ lemon to prevent discolouring
  • 1 baby fennel bulb (130gm), thinly shaved on a mandolin and crisped in iced water, fronds reserved
Pickled cabbage
  • 200 ml unfiltered apple cider vinegar
  • 100 ml dry white wine
  • 55 gm (¼ cup) caster sugar
  • 1 fresh bay leaf
  • 200 gm red cabbage (about 1/3), thinly sliced on a mandolin
  • ¼ small Spanish onion, thinly sliced
Speck and caraway dressing
  • 150 ml olive oil
  • 100 gm speck, diced
  • 1½ tsp caraway seeds
  • 2 tbsp each lemon juice and unfiltered apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove, finely chopped


  • 1
    For pickled cabbage, bring vinegar, wine, sugar, bay leaf, 125ml water and 1 tsp sea salt to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add cabbage and onion, stir to combine, remove from heat and cool to room temperature. Transfer to a sterile container and refrigerate to chill. Pickled cabbage will keep for up to a week.
  • 2
    For speck and caraway dressing, heat 50ml olive oil in a small frying pan over medium-high heat, add speck and fry, stirring occasionally, until browned and crisp (3-4 minutes), adding caraway seeds in the last minute. Remove speck with a slotted spoon and set aside on paper towels to drain. Tip the oil from the pan into a bowl, add remaining ingredients, season to taste and whisk to emulsify.
  • 3
    Drain pickled cabbage well (discard bay leaf). Combine raw cabbage, apple, fennel, fennel fronds and parsley in a bowl with speck. Just before serving, add pickled cabbage and dressing, toss to combine and serve.


Hot tip To make the most of the varied textures of this slaw, toss it all together and serve immediately - this will ensure the raw elements retain all their crunchy crispness.