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29
September
Low Fat Apple Slaw
Low Fat Apple Slaw
Print recipe
| Allergy | Milk |
| Meal type | Side Dish |
| Misc | Freezable |
Ingredients
- ½Small White Cabbage
- ½Red Onion
- 2 Spring Onions
- 2 Carrots
- 1 Dessert Apple (cored)
- Juice of 1 lemon
- 175g Zero Fat Plain Yoghurt
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- Salt and Pepper to season
Directions
| 1. | Finely slice the red onion, spring onions and cabbage, and cut the carrots and apple into thin juliennes. Gently mix together in a bowl with the lemon juice |
| 2. | In a seperate jug, mix together the yoghurt, vinegar, and mustard. Season with a little salt and black pepper then pour over the veg |
| 3. | Give everything a good stir to ensure everything is coated with the dressing then place in an air tight container in the fridge until you want to use it |
Note
You can store this in an airtight container in the fridge for 4-5 days.
The recipe does make a lot of slaw, but fortunately, with this dressing, you can freeze it.
