Probiotic Coleslaw

This recipe has been such a staple in our household every summer over the last few years. It's a perfect side to BBQs, grilled/baked fish, to bring along to a pot luck dinner or even with eggs and bacon for brekkie! It keeps well in the fridge for around 3-4 days (if it lasts that long!) Carrot, cabbage and apple are the perfect base for this salad but you can easily add lots more for colour and flavour, such as: finely sliced kale, spring or red onion, red cabbage, julienne beetroot, celery and/or capsicum.

INGREDIENTS:

• 1/2 Small green cabbage

• 2-3 Carrots, grated

• 2 Apples, grated

• 3/4 cup Greek Yoghurt

• 1/4 cup whole egg mayonaise

• 1 TBSP dijon or american mustard

• 1 TBSP apple cider vinegar - give or take, depending on your taste

• salt and pepper to taste

METHOD:

1. Finely shred the cabbage with a mandolin slicer, food processor or sharp knife, and place it into a large mixing bowl. If the cabbage is quite firm, you can give it a gentle squeeze with clean hands to soften it slightly.

2. Add the grated carrot and grated apple to the bowl and toss to combine.

3. In a separate small bowl, mix together the Greek yoghurt, mayonnaise, mustard and apple cider vinegar until smooth.

4. Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.

5. Season with salt and pepper to taste. Adjust the vinegar if needed, depending on how tangy you like it.

6. Chill in the fridge for 15–30 minutes before serving to allow the flavours to come together.

   NOTE: This coleslaw is intentionally creamy and saucy. If you prefer a crunchier slaw with less dressing, add the dressing in batches, mixing through gradually until you reach your desired consistency.