Red cabbage, carrot and apple slaw with yoghurt dressing

Name: Red cabbage, carrot and apple slaw with yoghurt dressing
Total time: 15 min
Cuisine: British
Ingredients: 300g red cabbage, finely shredded; 3 carrots, coarsely grated; 2 eating apples, cut in matchsticks; 4 spring onions, sliced; 150g 0% fat Greek yoghurt; 1 lemon, juice only; 1 tbsp apple cider vinegar; 2 tbsp sunflower seeds; 1 tbsp fresh parsley, chopped

A crunchy, colourful slaw in a creamy lemon yoghurt dressing, instead of heavy mayonnaise.

Time15 min
LevelEasy
Costabout £0.60 a head

4 servings

Ingredients

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300 gred cabbagefinely shredded
3carrotscoarsely grated
2eating applescut in matchsticks
4spring onionssliced
150 g0% fat Greek yoghurt
1lemonjuice only
1 tbspapple cider vinegar
2 tbspsunflower seeds
1 tbspfresh parsleychopped

Method

1
Mix the cabbage, carrots, apples and spring onions in a large bowl.
2
Whisk the yoghurt, lemon juice and vinegar with plenty of black pepper.
3
Pour the dressing over the vegetables and toss until coated.
4
Leave for 10 minutes so the cabbage softens a little.
10 min
5
Toast the sunflower seeds in a dry pan for 2 minutes.
2 min
6
Top the slaw with the seeds and parsley.

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.