Apple coleslaw

Apple coleslaw is a great alternative to Waldorf salad. This low cholesterol coleslaw recipe is quick and easy to prepare and a perfect salad for summer barbeques. Kids will love the sweet taste.

Preparation time: 15 minutes with a food processor Cooking time: None Difficulty rating: Easy

Ingredients

Makes 15 servings

½ medium white cabbage (about 1kg)

2 large carrots

2 celery sticks

2 spring onions

3 red apples

100g pecans (optional)

150g low fat mayonnaise

4 tbsp 98% fat free buttermilk

3 tbsp maple syrup

Method

1. Finely shred the cabbage discarding the hard core.
2. Finely slice the celery and spring onions.
3. Peel and grate carrots and apples.
4. Reserve about 10 pecans to one side and roughly chop the rest.
5. Mix together all vegetables and the pecans (except for the 10 pecans you kept to one side).
6. In a separate bowl, combine the mayonnaise, buttermilk and maple syrup. Whisk until smooth.
7. Pour the coleslaw dressing over the vegetables and mix well.
8. Put the coleslaw in a serving bowl and place reserved pecans on top as a decoration.

Tips

• If you don’t have buttermilk, you can use a mixture of 50% plain yoghurt to 50% milk instead.
• This is a great summer salad that kids will love- serve it as a side dish at your family BBQ.
• You can also add in a cup of grated cheese if you have extra-fussy veggie critics at home!

Nutritional content

Nutritional information per 150g serving: