Carrot & apple slaw

Carrot & apple slaw

Crunchy and colourful, this creamy slaw is bursting with flavour. Perfect for supper with a jacket potato.

By , 21 September 2015
Carrot & apple slaw
  • Ready in: 20 mins
  • Serves: 6
  • Price: 26p per serving
Nutritional Info
Each 103g serving contains
  • Fat low
  • Saturates low
  • Sugars med
  • Salt low
  • Energy 335KJ 80KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 325kJ/78kcal.
  • 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.