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Pork ribs with red cabbage and apple slaw

Pork ribs with red cabbage and apple slaw

This simple slaw is a cinch to make - you might like to make a double batch of the dressing to have to hand. Use green cabbage if you prefer and vary the colour of apples and capsicums.

Prep: 10 minutes
Cook Time: 20 minutes
Serves: 4


Whisk together the cider vinegar, mustard, olive oil and honey, season with salt and pepper and set aside. Put all the vegetables into a large bowl and drizzle over the dressing and toss well.

This makes a great side for Magill’s Smoked Barbecue Pork Ribs which can be grilled over a low heat for 20 mins on the barbecue (or until heated through) and served with your favourite barbecue sauce.


1 tablespoon cider vinegar

1 tablespoon Dijon or wholegrain mustard

2 tablespoons olive oil

1 teaspoon honey to taste

3 cups finely shredded red cabbage (approx. ¼ small cabbage)

2 green apples, cored and sliced into matchsticks

1 green or red capsicums, cored and sliced

3 spring onions, finely chopped

½ cup coriander leaves, finely chopped

Magill’s Smoked Barbecue Pork Ribs - 2 packs

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