Bramley Coleslaw

Another recipe courtesy of my Aunt Gladys.
6 Tbls soy yoghurt
2 tsp wholegrain mustard
4 Tbls Dijon mustard
3 tsp white wine vinegar
1 small raw white cabbage
bunch of dill fronds, chopped
bunch of chives, chopped
salt and pepper to taste
2 Bramley apples or green cooking apples
In a jar with a lid combine the yoghurt, mustards and white wine vinegar by shaking well.
Remove the leaves from the cabbage. Wash and dry them, and shred them finely.
Place the cabbage in a bowl and pour over the dressing. Add the herbs and seasoning. Leave for 15 minutes to soften and absorb moisture.
Peel and slice the apples very finely then cut into thin sticks and add to the coleslaw.
Serves 4 people.
Makes a good accompanying dish to main courses.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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