Coleslaw

¼ white cabbage

2 x sticks celery

1 carrot

1 x 15ml spoon reduced-fat mayonnaise

1 x 15ml spoon reduced-fat plain yogurt.

Chopping board, sharp knife, kitchen scissors, vegetable peeler, grater, mixing bowl, measuring spoons. 

1. Wash all vegetables. 
2. Remove the core from the cabbage.
3. Separate the cabbage leaves and cut them into strips with the scissors or a sharp knife. 
4. Top and tail the carrot, then peel and grate.
5. Cut the celery lengthways and the snip or cut into small pieces.
6. Place the cabbage, carrot and celery into the mixing bowl.
7. Add the mayonnaise and yogurt to the other ingredients and mix together.

• Reduce food waste: Use up any leftover vegetables such as sweetcorn, pepper or spring onions.
• Turn up the flavour: Add herbs like chives or parsley.
• Serving suggestion: Serve with a jacket potato for a tasty lunch.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?