- 10 dried apricots
- ½ orange
- 2 spring onions
- 2 cups shredded cabbage
- mint 1 tablespoon, chopped
- 1 tablespoon chopped parsley
- ¼ cup walnuts, chopped
- 2 tablespoons oil (olive oil is best)
- 1 tablespoon lemon juice
- 1 tablespoon castor sugar
- ½ teaspoon salt or garlic salt
- ¼ teaspoon black pepper
- 1 teaspoon lite cream
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1 Soak the apricots in water for half an hour, then slice.
2 Mix the dressing ingredients together and whisk to combine.
3 Shred the cabbage very finely, then combine all ingredients together and mix well. Add dressing just before serving.Recipe supplied by Healthy Food Guide reader, Denise Hunt
Denise says: "I have been making this coleslaw recipe for years so don't know where it originated from. I only know it is always very popular at Christmas and at barbecues."
Nutrition Info (per serve)
Total fat 14.3g
–Saturated fat 2.2g
Dietary fibre 2.1g
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