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JAZZ-Y Slaw Recipe by Alice Zaslavsky | Minimax

Recipe by Alice Zaslavsky

Jazz music, like salad, benefits from variety. In the former, you get it from pacing – rhythm changes up and down to create a crescendo or soothe the ears with a slow sequence. In the latter, textural changes and plenty of colour and movement in the ingredients provide the eater with enough interest to come in again and again. Think of the dressing like a harmony – it’s sharp and acidic, with pops of poppy seed to punctuate like a tappity-tap on the cymbals. 

Prep Time: 15 Minutes

Serves: 6-8


Poppyseed Dressing

2 tablespoons finely chopped or grated red onion (see tips)

2 teaspoons English mustard

6 tablespoons apple cider vinegar

2 tablespoons honey

2 teaspoons poppy seeds

1 teaspoon sea salt flakes

6 tablespoons grapeseed oil

Freshly ground pepper to taste


¼ red cabbage shredded very finely

¼ wombok shredded very finely

1 carrots finely shredded

½ red onion finely sliced

2 tablespoons snipped chives

1 handful and young parsley leaves

4 JAZZ™ apples


  • 01

    To make the dressing, combine all of the ingredients in a lidded jar, seal tightly, and give it a speakeasy bar shakey-shake. Taste and correct for seasoning, and set aside in the jar for the flavours to develop.

  • 02

    In a large bowl, combine the shredded slaw ingredients, bar the apples. Only when close to serving, cut the cheeks off the JAZZ™ apples, slicing half into matchsticks and half into thin slices and place into acidulated water (500ml water with the juice and the skeletons of 2 lemons).

  • 03

    Just before serving, drain the prepared apple slices and toss together with the rest of the ingredients. Give the dressing another good shake and pour over the salad, tossing again to coat generously. 

  • 04

    Transfer to a platter and serve immediately, pausing for applause.


    Slice the cheeks off your red onion to use for the slaw and save the inside panel for grating into the dressing.

    You can make this up to a day ahead – just store the sliced apples in their acidulated water bath with a lid until serving time, and don’t dress until the very last minute.

    You can finely slice by hand, using a food processor, a mandolin with julienne attachment, or even a julienne peeler. Cut the wombok and cabbage against the grain for the best shaped thin slices.

About Alice Zaslavsky

An Award-Winning Author, Broadcaster and ‘Vegelante’

Alice Zaslavsky is full of beans; literally. Known for her irrepressible energy, empathy, enthusiasm, and penchant for veg, Alice combines a teacher’s heart with a voracious appetite – for food, and for culture. An award-winning author, broadcaster and ‘Vegelante’, she’s the host of ABC Radio Melbourne’s Saturday Breakfast, and resident foodie on ABC TV’s News Breakfast program.

Alice’s acclaimed book In Praise of Veg has been published in 11 countries, winning the 2021 ABIA for Best Illustrated Non-Fiction, along with medals and accolades in Germany, The Netherlands and the UK. Now, she’s excited to plate up her next hit, The Joy of Better Cooking, to give every would-be cook a sense of confidence and freedom in the kitchen – no matter their age or ability.

JAZZ-Y Slaw Recipe by Alice Zaslavsky | Minimax
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Minimax Magazine

Issue Eleven

Welcome to the latest edition of Minimax Magazine! Packed with Mother's Day gift inspiration, a selection of trending recipes, and exclusive feature interviews.

In this edition, we had the pleasure of interviewing Montague Orchard, who shared insights on selecting the perfect apple for cooking, and the folks from Mission District, who shared their passion for Mexican cuisine.

With interesting interviews, inspiring recipes, and unique gift ideas for Mother's Day, this edition of the magazine is sure to delight and inform.