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Yoghurt Salad
A delicious salad with a yoghurt base, this is really an Eastern version of coleslaw. For a low calorie dish, use low-fat yoghurt.
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Ingredients
350ml/12fl oz/1 ½ cups natural yoghurt
10ml/2 tsp clear honey
2 carrots, thickly sliced
2 spring onions, roughly chopped
115g/4oz cabbage, finely shredded
50g/2oz/ ¾ cup sultanas
50g/2oz/ ½ cup cashew nuts
16 white grapes, halved
2.5ml/ ½ tsp salt
5ml/1 tsp chopped fresh mint
3-4 mint sprigs (optional), to garnish
Details
Serves: 4
Method
Using a fork, beat the yoghurt in a bowl with the clear honey.
Mix together the carrots, spring onions, cabbage, sultanas, cashew nuts, grapes, salt and chopped mint.
Pour the yoghurt mixture over the salad ingredients and lightly toss together to mix.
Either chill the salad in the fridge for several hours or until required, or transfer to a large serving dish and serve at once. Garnish the salad with fresh mint sprigs, if wished.
Mix together the carrots, spring onions, cabbage, sultanas, cashew nuts, grapes, salt and chopped mint.
Pour the yoghurt mixture over the salad ingredients and lightly toss together to mix.
Either chill the salad in the fridge for several hours or until required, or transfer to a large serving dish and serve at once. Garnish the salad with fresh mint sprigs, if wished.
Cook's Tip:- Serve this salad with kebabs or other barbecued meat or fish. It is also delicious as part of a buffet meal, served with other Middle Eastern appetizers, like dolmades, fried aubergines or falafels.
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