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Green apple slaw with latkes & ham hock

Green apple slaw with latkes & ham hock

A big bowl of coleslaw is a summer party staple. Ruben Dawnay's modern take features fresh green apples and soured cream, which are traditionally eaten with latkes. Add some ham or salt beef and you’ve got a laid-back meal. The star of the show here is the smallest: the ‘everything’ seasoning. Sprinkle any extra on... everything! 

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  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Plusdraining

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  • ¼ Savoy cabbage, cored and shredded
  • 3 salad onions, finely sliced
  • 2 Granny Smith apples (skin on), cored and cut into matchsticks
  • 1 green chilli, deseeded and finely sliced
  • 2 tsp fine salt
  • 1 tsp caster sugar
  • 300ml soured cream
  • 700g baking potatoes, scrubbed
  • 1 small onion, coarsely grated
  • 2 eggs, beaten, plus extra to serve (optional)
  • 2 tbsp plain flour
  • 25g pack coriander
  • 25g pack mint
  • 2 unwaxed limes, zest and juice
  • 500ml oil, for frying
  • 180g pack Cooks’ Ingredients Pulled Ham Hock

Everything seasoning

  • 50g sesame seeds
  • 50g poppy seeds
  • 25g garlic granules
  • 25g onion granules
  • 15g sea salt flakes
  • 25g caster sugar


  1. For the everything seasoning, toast the sesame seeds in a pan until golden (3-5 minutes), stirring constantly. Transfer to a bowl and mix in the remaining ingredients; set aside.

  2. Put the Savoy cabbage, salad onions, apples and chilli into a colander. Sprinkle over 1 tsp salt and the sugar, then mix in. Set aside to drain for 1 hour. In a small bowl, stir together 200ml soured cream with about 1 tsp everything seasoning; chill until needed.

  3. Meanwhile, coarsely grate the potatoes (in their skins) into the centre of a clean tea towel and add the onions. Wrap up the tea towel and squeeze out as much liquid as possible. Tip into a large bowl along with the beaten eggs, flour and remaining 1 tsp salt; mix until combined. Add a little more flour if it doesn’t feel like it will bind well; set aside.

  4. Give the veg in the colander a squeeze to remove any remaining liquid, then transfer to a large mixing bowl. Finely chop the coriander and mint leaves, then add with the remaining 100ml soured cream, lime zest and juice; mix together, season and set aside.

  5. When ready to fry the latkes, put a large, deep frying pan over a medium heat and pour in oil to a 5cm depth. When the oil is hot (a small piece of bread dropped in should turn golden in 5 seconds), shape a dessert spoon-sized amount of potato mixture between your palms to make a patty. Carefully lower into the oil and repeat until the pan is full, leaving a bit of space between each latke. Fry for about 5 minutes, until golden, then flip and cook on the other side for a further 3-5 minutes until golden. Transfer to a kitchen paper-lined plate and season with a little salt. Repeat with the remaining mixture (it should make about 12 latkes). Meanwhile, tip the ham hock into a pan with a splash of water (about 1 tbsp) and warm through over a low heat.

  6. To serve, spoon some ham hock on top of each latke and add a little of the seasoned soured cream, with the slaw on the side. Finally, sprinkle over the remaining everything seasoning. An egg, cooked however you like it, would be a great addition.


Typical values per serving when made using specific products in recipe


3,124kJ/ 748kcals



Saturated Fat












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