Spring Coleslaw

Name: Spring Coleslaw
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Cabbage; 1 stalk Celery; 1 Apple; 2-4 slices Ham *depending on the size, about 50g; 1/2-1 cup Corn Kernels; <Dressing Ingredients>; 1/4 cup Greek Style Yoghurt; 1 tablespoon Rice Vinegar *OR Vinegar of your choice; 1 tablespoon Sugar; 1/2 teaspoon Salt; Freshly Cracked Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

The vegetables in season are sweet and delicious, and I particularly love cabbages in Spring. My favourite is Savoy Cabbage. Simply slice up everything and mix with the oil-free sweet yoghurt dressing. Your children would love this salad. For grown-ups, some thinly sliced Onion would be a good addition.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

200 gCabbage
1 stalkCelery
1Apple
2-4 slicesHam *depending on the size, about 50g
1/2-1 cupCorn Kernels
<Dressing Ingredients>
1/4 cupGreek Style Yoghurt
1 tablespoonRice Vinegar *OR Vinegar of your choice
1 tablespoonSugar
1/2 teaspoonSalt
Freshly Cracked Pepper

Saved

Steps

1

Place all the dressing ingredients in a bowl and mix very well.
2

Finely slice Cabbage leaves and Celery stalk diagonally. Place into a large bowl, add the dressing and mix to combine. Set aside while you are preparing other ingredients.
3

Cut the Apple in half and remove the core, then slice into thin strips. Cut the Ham slices also into thin strips.
4

Add the Apple, Ham and Corn Kernels to the cabbage mixture, and mix to combine well.