Serves: 4

Prep time: 15 minutes
Cooking time: 0 minutes


The classic accompaniment to fresh summer salads; deal for a picnic in the park or a barbecue.


1/4 white cabbage
2 carrots, grated
1/2 small onion, finely chopped (optional)
2 tablespoons raisins (optional)
1 apple, chopped (optional)
2 tablespoons mayonnaise
3 tablespoons yogurt








1) Take the outer leaves off the cabbage and throw them away.
2) Shred the cabbage finely using a sharp knife and put into a bowl with the grated carrots.
3) Add optional ingredients and mix well.
4) Add mayonnaise and yogurt, mix well and serve


To reduce the fat content low fat yogurt and low fat mayonnaise can be used (be careful when selecting the mayonnaise as low fat versions can be higher in salt than the regular varieties). You can experiment with variations such as swapping the yogurt for low fat sour cream or adding ingredients such as peppers, sultanas, black pepper, lemon juice, apples, parsley, walnuts or white wine vinegar (stir in before the mayo).

Allergy advice: Contains egg and milk. Some dried fruits contain sulphites




Adapted from: Food Standards Agency Eat Well website