Dutch Coleslaw

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

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.