Red cabbage and apple slaw with yoghurt dressing

Name: Red cabbage and apple slaw with yoghurt dressing
Total time: 15 min
Cuisine: British
Ingredients: 0.5 red cabbage, finely shredded; 2 carrots, grated; 2 eating apples, cut into matchsticks; 4 spring onions, sliced; 150g 0% fat Greek yoghurt; 2 tbsp cider vinegar; 1 lemon, juiced; 2 tbsp fresh parsley, chopped

A crunchy purple slaw in a tangy yoghurt and mustard free dressing, nothing like shop coleslaw.

Time15 min
LevelEasy
Costabout £0.37 a head

6 servings

Ingredients

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½red cabbagefinely shredded
2carrotsgrated
2eating applescut into matchsticks
4spring onionssliced
150 g0% fat Greek yoghurt
2 tbspcider vinegar
1lemonjuiced
2 tbspfresh parsleychopped

Method

1
Put the cabbage, carrots, apples and spring onions in a large bowl.
2
Whisk the yoghurt, vinegar and lemon juice with a pinch of salt and black pepper.
3
Pour the dressing over and toss well so the apple is coated and does not brown.
4
Stir through the parsley.
5
Leave for 10 minutes to soften slightly, then serve. It keeps 2 days in the fridge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.