Cabbage and apple coleslaw

By Hope Malau
16 November 2015

Looking for an idea to zhoosh up your coleslaw? Try our way.

Preparation: 30 min

Serves 8-12

½ purple cabbage, shredded

½ cabbage, shredded

3 apples

100 g pine nuts

200 g feta cheese, cubed

50 g cranberries

125 ml (½ c) mayonnaise

60 ml (¼ c) plain yoghurt

zest and juice of ½ lemon

2 garlic cloves, crushed

salt and pepper

1. In a bowl combine all the cabbage. Cut the apples into slices and add to the cabbage.

2. In a hot dry pan toast the pine nuts until golden. Remove and set aside to cool. Once cooled add to the cabbage mixture.

3. Add the feta cheese and cranberries to the cabbage mixture. In a smaller bowl combine the mayonnaise, yoghurt, lemon zest and juice, and garlic. Season with salt and pepper.

4. Cover both bowls and place them in the fridge. When ready to serve, add the mayonnaise mixture to the cabbage mixture and toss until well combined. Season with extra salt and pepper if needed and serve chilled or at room temperature.

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