Coleslaws

Wendy Barrie: Food writer

Firstly it is very important to wash any raw fruit and vegetables in cold running water before preparation as there is no cooking in this recipe. Carrot requires scrubbed or peeled but the apple skin can be left on ? valuable fibre!

Ingredients: serves 2

100 g cabbage
1 apple (optional)
1 carrot (optional)
25 g raisins (optional)
2 spring onions (optional)
375 tbsp mayonnaise (or salad cream)
2 tbsp natural yoghurt
1 freshly ground pepper
1 beetroot (optional, cooked and peeled)

Method:

Apple, carrot and beetroot can be coarsely grated; onion can be sliced finely; larger dried fruits such as apricots can chopped.
Place all the prepared fruit and vegetables in a large bowl and add the dressing ingredients. Mix together well.
Shred cabbage and add to bowl. Mix thoroughly.

To serve:

Perfect as a baked potato filling, with baked potato wedges or as a pitta bread filling.