Apple Salad
By OcadoLife
Published on 16 September 2025
This sharp Apple Salad from Maria Georgiou and Rhiannon Butler – aka supper club hosts Mam Sham – stars quick-pickled apple and spiced pumpkin seeds for crunch. Fresh and fierce, it brings zip and zing wherever it’s used. Layer into sandwiches, serve alongside Mam Sham’s Sweet and Salty Pork Ribs (search the recipe online) or add a dash of mayo to transform leftovers into a simple slaw.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
17 minsTotal time
4Servings
15 minsPrep time
2 minsCooking time
Ingredients
- 4 tbsp rice vinegar (check for gluten free)
- 1 tsp salt
- 2 tbsp maple syrup
- 1 eating apple, cored and finely sliced
- 3 tbsp pumpkin seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp black pepper
- ½ white cabbage, finely shredded
- 5 tbsp olive oil
- ½ lemon, juiced
- 1 lime, juiced
- 1 tsp wholegrain mustard (check for gluten free)
- 15g mint, leaves picked and finely chopped
- 15g Thai basil, leaves picked and finely chopped
- 15g coriander, finely chopped
Method
Step 1
In a bowl, mix the vinegar, salt and 1 tbsp maple syrup with a good grind of black pepper. Add the apple; pickle for 10 mins.Step 2
Toast 1 tbsp of the pumpkin seeds in a dry pan for 1 min; set aside on a small plate. Add the coriander seeds, fennel seeds, remaining pumpkin seeds and black pepper to the pan; toast for 1 min more, until fragrant. Blitz to a coarse crumb in a high-speed blender, then stir in the reserved whole pumpkin seeds.Step 3
In a large bowl, combine the cabbage, olive oil, remaining 1 tbsp maple syrup, lemon juice, lime juice, mustard, mint, Thai basil and chopped coriander. Add half the pickled apple; toss well.Step 4
Top with the rest of the apple and the pumpkin-seed mix just before serving.