Ingredients
1 red apple
1 green apple
10-20ml (2-4 t) lemon juice
500 ml (2cups) cabbage, finely chopped or grated
60 ml (4T) plain, low-fat yogurt
125 ml (1/2 cup) low-oil salad cream or low-oil mayonnaise
10 ml (2 t) sunflower seeds
4 lettuce leaves
Method
- Wash the apples, but do not peel them. Slice thinly or cube. Sprinkle with
just enough lemon juice to prevent discoloration. - Add the apple to the cabbage and lightly mix with a fork.
- For the dressing, mix the yogurt, low-oil salad cream and sunflower seeds.
Add 5-15 ml sugar if too tart. - Pour the dressing over the cabbage and apple; toss the salad and spoon into a
container with a lid. Chill for 2 hours or longer before use. - Serve the salad on the lettuce leaves.
This is a deliciously different coleslaw lower in fat that the traditional one. It can be made the day before, covered and kept in the refrigerator until ready to serve. This recipe makes 4 large portions or 6 smaller portions.
Serves 4