Crunchy coleslaw salad recipe
Ingredients
¼ white cabbage
1 carrot, topped and tailed
2 sticks celery
15ml (½fl oz) low fat mayonnaise
15ml (½fl oz) natural yogurt
Separate the cabbage leaves and cut them into strips with the scissors, before washing and draining them. Peel, wash and grate the carrot with some help from an adult. Add the cabbage and carrot to the mixing bowl. Children could also experiment by adding other vegetables such as sweetcorn or spring onions. Ask an adult to cut the celery lengthways with a vegetable knife. Snip the celery into small pieces using scissors and add it to the mixing bowl. Add the mayonnaise and yogurt to the other ingredients and get the children to give it all a thorough mix. And you could even add chives or parsley if you like for extra flavour. Serve with a jacket potato for a tasty lunch.
