Kootenay Coleslaw

Emily Woody


600 grams cabbage

325 grams carrots

200 grams plain yoghurt

50 grams mayonnaise 

30 ml Apple Cider Vinegar

15 grams Dijon mustard

12 ml Maple Syrup

3/4 tsp salt

1/2 tsp cumin

1/4 tsp curry powder

90 grams raisins or other dried fruit 

Makes 6 servings



Shred the cabbage on the #2 setting of the slicing attachment on a food processor.

Shred the carrots using the grating attachment on a food processor. 

Add the carrots and cabbage to a large bowl and mix together thoroughly.

Make the dressing by combining all of the ingredients in a jar and shaking vigorously. 

Pour the dressing over the veggies, add the raisins, and mix together thoroughly.