This crunchy apple slaw is a quick, easy side that comes together in about 15 minutes. Green and purple cabbage, julienned carrot and apple, spring onion — all dressed with a very light coating of good-quality aioli that adds just enough zing without making it creamy. It’s a slaw that stays crunchy, looks great on a buffet, and pairs perfectly with spit roast pork.
The combination of tart green apple and red cabbage alongside pork that’s been cooking over charcoal for two-plus hours is genuinely hard to beat. The acidity does exactly what it’s supposed to: it lifts the whole plate.
Why Apple Slaw Works So Well with Pork
Pork is a rich, fatty meat — especially a boneless leg cooked slow on a rotisserie, where the fat renders throughout the cook and keeps the meat moist from the inside out. That richness needs something to cut through it. The key with this slaw is keeping the dressing light — just enough aioli to coat, not so much that it turns creamy. You want crunch and freshness alongside the pork, not something that competes with it.
Granny Smith or Pink Lady are both good choices here — tart and firm enough that they hold their texture after dressing and don’t go mushy. The tartness of the apple does a lot of the heavy lifting, lifting the richness of the pork with every bite. Spring onion adds a fresh, mild sharpness that works well with both the apple and the aioli.
For more on what sides pair well with different spit roast meats, see our guide to the best spit roast side dishes.
What You’ll Need
Crunchy Apple Slaw
Serves 8–10 as a side | Prep: 15 min
Slaw- ¼ green cabbage, finely shredded
- ¼ purple cabbage, finely shredded
- 2 medium carrots, julienned
- 2 Granny Smith or Pink Lady apples, cored and julienned (skin on)
- 3 spring onions, thinly sliced
- Small handful of fresh flat-leaf parsley, roughly torn (to garnish)
- 3–4 tbsp good-quality store-bought aioli
- Salt and cracked black pepper, to taste
How to Make It
- Shred the cabbages. Quarter each cabbage, remove the core, and slice as finely as you can. A mandoline makes this quick — if you’re using a knife, get the shreds fine. Fine shreds mean better texture and better dressing coverage.
- Julienne the carrot and apple. Cut the carrot into thin matchsticks. Do the same with the apple — skin on, cut around the core. The apple skin adds colour and holds up well after dressing. Cut the apple last to minimise browning.
- Slice the spring onions. Thinly slice on an angle and add to the bowl with everything else.
- Toss the slaw base together. Combine the cabbage, carrot, apple and spring onion in a large bowl. At this point you can cover and refrigerate until you’re ready to serve.
- Dress right before serving. Add 3–4 tablespoons of aioli and toss well to coat. You want every piece lightly covered — not drenched. Season with salt and pepper, taste, and adjust. The slaw should be crunchy with a light, zesty coating, not creamy.
- Garnish and serve. Scatter over the fresh parsley and bring it to the table straight away.
Tips for the Best Result
A few things we’ve found make a real difference:
- Go light on the aioli. Start with 3 tablespoons and add more only if needed. The goal is a light coating — you should still be able to see the colour of the cabbage and apple clearly. This is not a creamy slaw. The crunch is the whole point.
- Don’t dress in advance. Once you add the aioli, the slaw will start to soften. Prep everything ahead and keep it in the fridge, but dress it no more than 5–10 minutes before you serve.
- Fine shredding matters. Coarse-cut cabbage stays harder and doesn’t pick up the dressing as well. The finer the shred, the better the texture and the better it looks on a plate.
- Scale it up easily. For a crowd of 50 or more, multiply proportionally. It’s a quick build even at volume — shred the veg the day before and dress in batches close to service.
Making It Ahead
This slaw is easy to get ahead of. Shred the cabbage, julienne the carrot and spring onion, and store it all in an airtight container or zip-lock bag in the fridge — it’ll keep well for up to a day. When you’re ready to serve, julienne the apple (do this last to minimise browning), add it to the veg, then dress with the aioli right before it hits the table. That’s it.
The key rule: don’t dress it until you’re ready to serve. Aioli draws out moisture from the cabbage quickly, and a dressed slaw that’s been sitting for 30 minutes will be noticeably softer than one dressed fresh. Prep ahead all you like — just keep the dressing separate until the last moment.
If you’re doing your own spit roast, our 10 tips for the perfect spit roast cover the full cook from prep to carving. And for everything you need to know about getting perfect pork crackling, that’s a separate guide worth reading before the pork goes on the spit.
Serving Suggestion: The Pork Roll
As a buffet side, this slaw holds its own. But the combination we keep coming back to is a soft white roll — the kind that compresses slightly under your hand — loaded with carved spit roast pork, a generous handful of crunchy apple slaw, and a good smear of garlic aioli.
The aioli adds richness, the slaw brings crunch and acidity, and the pork does the rest. It’s a simple combination, but it works because every element is doing something — the fat of the pork, the tartness of the apple, the creamy garlic hit of the aioli, all inside a soft roll that holds it together without fighting with the fillings. We think this is genuinely one of the best things you can do with leftover spit roast pork the following day, and it comes together in under two minutes.
For the roll: a soft, long white roll or a small sift round roll works well. Avoid anything too crusty or dense — you want the bread to be a vehicle, not the main event. Lightly toast the cut side if you like a bit of contrast.
For the aioli: a good quality store-bought garlic aioli works fine. If you want to make your own, a simple mayo-based aioli with a clove of grated garlic, a squeeze of lemon, and a pinch of salt is all it takes. Spread it generously on both sides of the roll.
Frequently Asked Questions
Can I make this slaw with red apples instead of Granny Smith?
Yes — Pink Lady is actually listed as an option in this recipe for that reason. It’s slightly sweeter than Granny Smith but still firm enough to hold up after dressing and tart enough to do the job. Granny Smith is the sharper of the two; Pink Lady is a little more balanced. Either works well. What you want to avoid is anything too sweet or too soft — it’ll go mushy quickly and won’t cut through the richness of the pork the way it should.
How long does apple slaw keep in the fridge?
Once dressed with aioli, it’s best served straight away — or within about 10–15 minutes at most. The aioli draws moisture from the cabbage quickly, and it will start to soften. If you want to get ahead, keep all the shredded veg in the fridge undressed for up to a day. Julienne the apple and dress the lot right before serving. That’s the approach that keeps it crunchy.
What other meats does this slaw work with?
Pork is the natural pairing — the acidity and tartness of the apple work best against a rich, fatty meat. That said, this slaw is also excellent alongside beef brisket or pulled pork, and it works well as a side for chicken too. We wouldn’t serve it with lamb, where a fresher herb-based salad tends to suit better. See our full spit roast sides guide for more pairing ideas.
Can I add anything extra to this slaw?
The recipe already includes spring onion and parsley, which cover freshness and a mild herby note. Beyond that, keep it simple — this is a quick, clean slaw and adding more ingredients works against that. The crunch is the whole point, so don’t muddy it.
If you’d rather leave the cooking — spit roast and all — to us, get in touch about our catering packages for your next event. We’ll handle the pork; you can bring the slaw. See what past clients think of our catering on our Google Reviews.
