• 1/2 white cabbage
• 1 red onion
• 3 carrots
• 1 apple
• 3 stalks of celery
• 75g walnuts
• 100g mayonnaise
• 100g yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar

1. Using a food processor, finely shred the cabbage and place it in a bowl; then grate the carrots and add them.
2. Chop the apples and celery into small pieces and add them, along with the nuts, to the cabbage.
3. Next, mix together the mayonnaise, yogurt, mustard, and vinegar, then use this mixture to coat the coleslaw and mix well.
4. Serve sprinkled with parsley and extra nuts. Enjoy with Hunter's Chicken.

Gareth Richards Recipe

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