Makes 1 large salad Serving
Ingredients
- ½ small green cabbage
- 1 fennel bulb
- 1 green apple
- ½ bunch flat-leaf parsley
- ½ cup walnuts
- ½ cup dried cranberries (plus extra to serve)
Dressing
- 2 cups fresh mixed herbs (parsley, basil, chive, or mint)
- ¾ cup reduced-fat Greek yoghurt
- 2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
Method
- Finely slice, or use a mandolin, to shred the cabbage and fennel. Transfer to a large bowl.
- Cut the apple into thin matchsticks. An alternative is to use a grater. Add the apple to the cabbage and fennel.
- Pick parsley leaves from stems. Combine parsley leaves, walnuts and dried cranberries together with the slaw mix.
- Combine mixed herbs, Greek yoghurt, garlic and olive oil in a small jug and blitz with a stick mixer or equivalent until smooth.
- Mix together the dressing with the slaw until well combined.
- Garnish with extra cranberries and serve.
