Carrot & apple slaw
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- 2 large carrots
- 1 medium raw beetroot
- 1 eating apple
- 1/2 lemon
- 25g sultanas
- 1 tbsp low-fat natural yogurt
- 2 tbsp reduced-fat mayonnaise
- Freshly ground black pepper to taste (or a pinch of cayenne pepper)
- 25g Wensleydale (or other crumbly cheese)
Cut off both ends of the carrots. Peel them. Coarsely grate them onto the chopping board, holding the pointed end down. Put in the bowl.
Grate the beetroot and add it to the carrot in the bowl.
Grate the apple to the core using the coarse side of the grater. Add it to the bowl. Weigh out the sultanas and add them too.
Cut the lemon in half, squeeze the juice from one half. Pour it over the slaw, then mix together to coat well.
In another bowl, mix the yogurt and mayonnaise with freshly ground black pepper (or cayenne pepper). Pour the dressing over the slaw and mix well.
Crumble the cheese over the slaw and mix well before serving.