Winter Red Cabbage and Apple Coleslaw

red-cabbage-coleslawThis winter coleslaw is best made the day before so that the vinegar and oil can soften and sweeten the cabbage. The inclusion of yoghurt makes it must less calorific than a coleslaw made with 100% mayonnaise. Great served up with baked potatoes and cheese or a quiche.

1/3 of a medium red cabbage
3 carrots
1 apple, cored and peeled
1/2 fennel bulb
3 spring onions, chopped
1 tsp caraway seeds
250ml greek yoghurt
3 tbsp mayonnaise
2 tbsp sultanas
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp salt

1) Cut the cabbage and fennel into very thin slices with a large knife or mandolin, or use a food processor with a slicer attachment. Grate the carrots and apple, and place with the cabbage and fennel in a large bowl with the sultanas, vinegar, oil, caraway seeds and salt. Cover and leave in the fridge for a few hours, or for best results overnight.
2) Mix in the yoghurt and mayonnaise, and sprinkle with the spring onions before serving at room temperature.

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