Autumn Harvest Coleslaw

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:

Ingredients

450 g savoy cabbage leaves shredded
1 granny smith apple cored and diced
1 red apple cored and diced
2 celery stalks, finely chopped
1 carrot peeled and grated
4 spring onions finely sliced
⅓ fresh coriander (cilantro) finely chopped

Dressing

1 lemon juiced
⅓ cup low fat Greek yoghurt
1 clove garlic crushed

Method

Dressing: combine lemon juice, yoghurt and garlic in a bowl or jar. Mix or shake well to combine.
Place all other ingredients in a large bowl. Add dressing and gently stir through.

Serving Suggestion

Serve with protein of your choice. Goes well with fish or white meat such as chicken, turkey or pork.

Notes

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)