You will need
¼ cup (60 ml) Ina Paarman’s Honey Mustard Dressing
¼ cup (60 ml) double cream yoghurt
2 T (30 ml) seedless raisins
¼ green cabbage, very finely sliced
2 sweet eating apples like Pink Lady or Golden Delicious
2 T (30 ml) fresh lemon juice
½ cup (125 ml) chopped parsley
Ina Paarman’s Vegetable Spice
Method
Fill and boil the kettle.
Pour boiling water over raisins in a cup or small bowl and leave to stand for approximately 3 minutes. Place sliced cabbage in a colander and pour boiling water over to wilt the cabbage a little and to bring out the green colour. Slice the apples (skin on) into thin slices. Stack the apple slices and cut them into fine matchsticks. Toss with lemon juice. Toss together drained raisins, blanched cabbage, apple matchsticks and parsley. Season lightly with Vegetable Seasoning and toss with dressing.
**Variation:**
Add finely sliced spring onions or chives and season with Ina’s Green Onion Seasoning.
