Coleslaw with Apple and Yoghurt Dressing

Ingredients for Coleslaw with Apple and Yoghurt Dressing

• 8 cups mixed shredded red and green cabbage

• 1 350g bag broccoli slaw mix

• 1/2 cup shredded carrots

• 70g thinly sliced spring onions (about 4)

• 160g nonfat Greek yoghurt

• 120ml mayonnaise

• 2 tablespoons distilled white vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon grated garlic

• Kosher salt, freshly ground pepper

• 1 green apple, cored

Combine red and green cabbages, broccoli slaw, carrots, and spring onions in a large bowl. Toss to mix well.

Whisk yoghurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.

No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.