MOO Dahi Yoghurt apple coleslaw

Another family picnic item, I made this coleslaw to go into a chicken focaccia. Light and tangy, the apple adds some sweetness that cuts through the tartness of the yoghurt.

  • 250g MOO Dahi Indian-Inspired Yoghurt
  • ½ lemon juice
  • 2 tablespoon dijonnaise
  • 1 tablespoon honey (add more if too tart)
  • 2 tablespoons olive oil
  • ¼ white cabbage (cut finely)
  • 2 grated granny smith apples
  • 1 grated carrot

  • Drain the yoghurt overnight in a sieve with paper towel
  • Mix the drained yoghurt, lemon juice, dijonnaise, honey and olive oil – taste it and add more honey or olive oil to taste (to reduce tartness)
  • Combine the grated cabbage, apple and carrot
  • Add the yoghurt dressing to the salad and mix thoroughly
  • Refrigerate until used.
A great sandwich or BBQ addition. 

Other MOO special edition recipes:


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