Coconut Coleslaw
Serves 6
1/4 small white cabbage, shredded
1/4 small red cabbage, shredded
1 green pepper, seeded and chopped
6 spring onions, sliced
4 sticks celery, sliced
1 carrot, grated
1 x 225g (8 oz) can pineapple chunks in natural juice, drained
75g (3 oz) fresh dates, stoned and chopped
25g (1 oz) desiccated coconut
150g (5 oz) Greek style yogurt
1 tsp honey
1 Tbsp lemon juice
Celery leaves, to garnish
Mix all the vegetables and fruits together in a large bowl. Blend together
the yogurt, honey and lemon juice. Add to the salad and mix well. Garnish
with celery leaves. Serve with cold meat.
Source: rec.food.recipes
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