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White cabbage is traditionally used in coleslaw but red cabbage adds spectacular colour and using natural yogurt to bind everything together gives it a real fresh taste. This is a meal in one for lunch, lunch boxes or supper, or if you wish the coleslaw to accompany other foods leave out the cheese and prepare ½ quantity.
Ingredients
Method
A bit of this, a bit of that
- 2 crisp red apples
- 1 lemon zest and juice
- 350g red cabbage, finely shredded
- 175g carrots, grated
- 4 celery sticks – finely diced
- 100g raisins
- 50g sunflower seeds
- 50g pistachio nuts or pine kernels
- 1 tsp Worcester sauce
- 300ml Onken Natural Fat Free Yogurt
- Sea salt and cracked black pepper
- 150g tasty Lancashire cheese
Step-by-step
- 1 Core and finely dice the apple, place in a large bowl and add the lemon zest and juice.
-
2
Add the shredded cabbage, the grated carrot and diced celery to the bowl.
Cooks Tip: If carrots are washed well there is no need to scrape or peel this maximises the nutrients in the vegetable. - 3 Mix in the raisins, sunflower seeds, pistachio nuts, Worcester sauce and yogurt, combine and season.
- 4 Serve the coleslaw with the cheese crumbled in chunks on top.
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White cabbage is traditionally used in coleslaw but red cabbage adds spectacular colour and using natural yogurt to bind everything together gives it a real fresh taste. This is a meal in one for lunch, lunch boxes or supper, or if you wish the coleslaw to accompany other foods leave out the cheese and prepare ½ quantity.
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