• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 70g carrot, coarsely grated
  • 100g cabbage, thinly shredded
  • 1/2 cup fresh corn kernels
  • 50g big head soy sprouts, tails trimmed
  • 1 tbsp sultanas
  • 1 tbsp chopped spring onion
  • 2-3 tbsp mayonnaise
  • 2 tbsp natural plain yoghurt
  • A pinch of salt
  • A dash of freshly ground black pepper


  1. Scald soy sprouts in boiling hot water for 10 to 20 seconds. Drain and set aside.
  2. Combine carrot, cabbage, corn kernels and spring onion in a salad bowl.
  3. Stir mayonnaise and yoghurt together, then adjust with a pinch of salt and freshly ground black pepper to taste.
  4. Pour dressing over coleslaw, add soy sprouts and toss well.
  5. Sprinkle the sultanas on top and serve.

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