Storage: Store in an airtight container, in the fridge, for 2-3 days

Makes 4 servings


  • 100g white cabbage
  • 100g red cabbage
  • 1 large carrot (120g)
  • 1 small apple (67g)
  • 1/2 lemon (20g juice)
  • 1 tsp rapeseed oil (4g)
  • 1 handful fresh parsley (6g)
  • 150ml natural yoghurt
  • 1 tsp dijon mustard (8g)
  • Salt & pepper


Finely slice the cabbage using a sharp knife or a food processor with a shredding blade.  Peel the carrot and apple before cutting into small matchsticks or once again using a food processor or grater.

In a large bowl combine the juice of half a lemon, oil, roughly chopped parsley, yoghurt, mustard and a generous pinch of salt and pepper.  Add the grated vegetables to the bowl and toss in the yoghurt dressing until all the ingredients are coated.

Cover and keep refrigerated until ready to serve.

Nutritional Information:

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Posted by Rich@Kaido

Founder and CEO of next generation Health-Tech Start-up Kaido. On a mission to empower people to take better care of their health.

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