Coleslaw salad


Preparation time: 20 mins
Cooking time: none
Serves: 6+

¼ cabbage white, finely diced
¼ cabbage purple, finely diced
2 carrots medium, grated
2 celery stalks, medium, finely diced
1 capsicum medium, finely diced
100g snow peas, finely diced
4 broccoli florets medium, finely chopped
½ parsley bunch fresh, roughly chopped
½ cup mung beans
½ cup sunflower seed sprouts
16 tbs mayonnaise
6 tbs natural yoghurt
2 tbs lemon juice
1 tbs honey

Mix all the cut vegetables together in a large bowl.
To make the dressing, measure out mayonnaise, natural yoghurt, lemon juice and honey into large measuring jug and mix well.

You can either put dressing into entire bowl of coleslaw and combine, or to keep the coleslaw nice and crunchy for days to come, add
dressing on your plate as you eat it and store in separate bowls.

Reheating, Storage & Leftovers
Store leftover coleslaw in a covered container in the fridge for tomorrow’s lunch.

Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in
your ingredients.