Curried Slaw

Recipe enough for 6

Half a savoy cabbage or white cabbage
2 medium carrots
6 spring onions
A crisp green apple - such as a granny smith
A stick or two of celery
100g pot fat free greek yogurt
2 tablespoons mayonnaise
juice of a lemon
2 teaspoons Balti or curry paste
2 teaspoons mango chutney
A handful of dried fruit - I suggest raisins, chopped apricots, cranberries
A handful nuts - walnuts, hazelnuts, cashew or pecan
1 teaspoon seeds - pumpkin, flax, sunflower, poppy, onion etc.....
Salt and pepper

 
First you need to prepare the vegetables. Finely slice everything, slice the apples into matchsticks and dip into a little lemon juice to stop them going brown. Mix the shredded vegetables, the fruit, nuts and seeds in a bowl and set to one side whilst you make up the dressing.

Mix together the greek yogurt, mayonnaise, mango chutney and curry paste. Taste and add a little lemon juice if you want to cut some of the sweetness of the mango. Season to taste.

Combine the dressing with the shredded vegetables. Mix well making sure everything is well coated.

You can serve straight away or seal in an airtight container and it will happily keep in the fridge for a few days.