Cabbage and apple salad

This is a deliciously different coleslaw, lower in fat than the traditional one.

This salad can be made the day before and kept in the fridge until it is ready for serving. This recipe makes 4 large portions or 6 smaller portions. The analysis is for the 4 large portions.

Ingredients:

1 red apple
1 green apple
10–20 ml lemon juice
500 ml cabbage, finely chopped or grated (2 cups)
50 ml low fat plain yoghurt (4 dessertsp)
125 ml low oil salad cream / low oil mayonnaise ( ½ cup)
10 ml sunflower seeds ( 1 heaped tsp)
4 lettuce leaves

Instructions:

• Wash the apples and cut into thin slices or cubes. Do not peel.
• Sprinkle with just enough lemon juice to prevent discolouration.
• Mix the apple and cabbage lightly with a fork.
• Mix the yoghurt, low oil salad cream and sunflower seeds to make a dressing.
• Add 1 teaspoon sugar if too tart.
• Pour dressing over the cabbage and apple, toss the salad and spoon into a container with a lid.Chill in the fridge for 2 hrs or longer.
• Serve the salad on the lettuce leaves.

Nutritional Information