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1 Granny Smith apple, cut into thin strips and drizzled with lemon juice
500 ml shredded cabbage (red or white)
60 ml golden sultanas
50 g pecan nuts or walnuts – chopped or toasted sunflower seeds (optional)
250 ml LANCEWOOD® Double Cream Plain Yoghurt
80 ml chutney
30 ml chopped coriander
Salt and freshly ground black pepper to taste
Add the apple, cabbage, sultanas and nuts to a mixing bowl. Mix the yoghurt, chutney and coriander together and coat the cabbage mixture. Season to taste.
HINTS & TIPS:
Use medium or hot curry powder instead of mild curry powder if you prefer a stronger taste.
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