A cabbage slaw with apple and a yogurt dressing
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A small apple brings fresh sweetness to cabbage without needing a sugary dressing. Slice cabbage finely enough to fold over a fork. Yogurt makes a light coating, while mustard contributes a sharper note.
For 4 side portions, use 250g white cabbage, 1 firm apple, 1 small carrot, 100g plain yogurt, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice and black pepper. Contains milk and mustard.
Wash vegetables and apple. Remove damaged outer cabbage leaves and the hard core, then slice leaves finely. Coarsely grate carrot. Core apple and cut into fine matchsticks, tossing promptly with lemon juice to limit browning.
Mix yogurt and mustard, fold through cabbage, carrot and apple and taste before seasoning. Allow 20 minutes. Give the dressed slaw 10 minutes in the fridge to settle, then toss once more. Use the same day for its best crunch; keep refrigerated and follow the yogurt's shorter use-by or opened-pack instruction. If taking it to a picnic, transport with an ice pack and serve a small portion at a time.