Ingredients

2 carrots
1 red apple
Zest and juice of 1 lemon
225 g (8 oz) red cabbage, shredded
25 g (1 oz) pecan nuts, halved
1 x 200 g bag crispy salad leaves
4 tbsp natural low fat yoghurt
½ tsp caster sugar

Grate carrots and apple and toss in one tbsp of the lemon juice. Add cabbage, nuts and salad leaves. Toss together.

Whisk yoghurt, remaining lemon juice and zest and sugar together and drizzle over salad.

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D C Thomson & Co Ltd.    Sunday Post    post plus