15g/½oz sultanas
2 tablespoons mayonnaise
2 tablespoons plain yoghurt
225g/8oz Dutch white cabbage, washed, drained and finely shredded
1 carrot, peeled and shredded lengthways
½ small onion, finely chopped
1 dessert apple, sliced
2 sticks celery, chopped
1 small orange, peeled and segmented
50g/2oz chopped walnuts (optional)
seasoning

Method:

1. Put sultanas into boiling water for two minutes to plump them up. Stir together the mayonnaise and yoghurt.
2. Put all the prepared vegetables and fresh fruit into a mixing bowl. Bind with mayonnaise and yoghurt; season to taste.
3. Drain sultanas and add to salad.
4. Serve with chopped walnuts if desired.