Tangy Crunchy Slaw


For the Slaw base:

Small handful almonds, toasted

½ red cabbage, finely shredded

Washed kale

1 large carrot

1 red onion

1 celery

Handful of radishes

1 green apple


For the Slaw Dressing:

120g FAGE Total 0%

1 tbsp poppy seeds

¼ tsp Dijon mustard

1 tbsp apple cider vinegar

2 tbsp maple syrup

  1. Coarsely grate or finely shred all the vegetables and the apple. If you’re not eating the slaw straight away, you will need to toss the apple and radish in lemon juice to prevent them browning.
  2. Toss everything together in a large bowl.
  3. Put the dressing ingredients into a jam jar and shake or whisk with a fork. Season to taste and add to the vegetables 30 minutes before serving. Toss for an even coverage.