INGREDIENTS
- half small red cabbage, thinly sliced
- 2 carrots, grated
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 20g slivered almonds
- 50g sultanas or cranberries
- half cup low fat dijon mayonnaise
- 3 tbsp light sour cream
- 1 tbsp apple cider vinegar
METHOD: Wash and prepare all vegetables and place in a large bowl with almonds and sultanas. Toss together well. Mix mayonnaise, sour cream and vinegar in small bowl then pour over the vegetables and mix until well combined.
SERVING SUGGESTION: Serve with barbequed meats. Keep refrigerated for 4 – 5 days.
Makes approx.6 serves