Pork and apple rissoles
25 mins
¼ head white cabbage
¼ head red cabbage
2 large carrots, grated
¼ bunch flat leaf parsley, finely chopped
2 tbsp mayonnaise*
2 tbsp reduced-fat natural Greek yoghurt*
1 tsp cider vinegar
2 splashes of Tabasco (optional)
You can swap:
Step 1
Take the hard veins out of the cabbages and slice as finely as possible.
Step 2
Place in a large mixing bowl and add the grated carrot. Set aside.
Step 3
To make the dressing, place the parsley in a bowl and add the mayonnaise, reduced-fat Greek yoghurt and cider vinegar and whisk. Season with Tabasco if using.
Step 4
Pour the dressing over the cabbage and carrot and toss until thoroughly coated.
Serving suggestion: serve as a side dish with chicken or fish or have in a wholegrain sandwich or wrap.
Food safety tip: if you are taking leftovers for lunch, coleslaw needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
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