Fruit and nut coleslaw

Fruit and nut coleslaw

Category: Main meal | Serves: 2

Prep time: 20 minutes | Cooking time: None


115g (4oz) white or green cabbage

1 small carrot

1 celery stick (about 55g/2oz untrimmed weight)

55g (2oz) raisins

55g (2oz) ready-to-eat dried apricots, chopped

25g (1oz) walnuts, roughly chopped

3 tablespoons reduced-calorie mayonnaise

3 tablespoons low fat plain yogurt

1 tablespoon snipped fresh chives or parsley (optional)

Freshly ground black pepper, to taste

1 small red-skinned eating apple

  1. Finely shred cabbage, coarsely grate carrot and finely chop celery; place in a bowl. Add dried fruit and walnuts; stir to mix.
  2. Combine mayonnaise, yogurt, herbs (if using) and black pepper in a small bowl. Spoon dressing over cabbage mixture; toss together thoroughly to mix. Cover and chill before serving, if desired.
  3. Core and chop apple; stir into coleslaw mixture just before serving. Serve with fresh crusty bread or baked potatoes.


  • Red cabbage can be substituted for the white or green cabbage. Use 1 pear in place of the eating apple, if desired. Ready-to-eat dried pears, peaches or mango can be substituted for the dried apricots. Use pecans, almonds or Brazil nuts in place of walnuts.

Cook’s tips

  • Use clean kitchen scissors to snip the apricots into pieces.

Nutritional information

Fruit Nut Coleslaw