- ½ small white cabbage (300g total weight)
- 2 carrots, coarsely grated (175g total weight)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 spring onions, trimmed and chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tsp white wine vinegar
- 2 tsp wholegrain mustard
- 2 tbsp natural yogurt
- 2 tbsp half-fat crème fraîche
- 2 tbsp orange juice
- 2 tbsp toasted sunflower seed
Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.