Try an autumnal twist on a classic coleslaw recipe with this chicory, apple and blue cheese version. Thin slices of Granny Smith apple add sweetness and crunch to balance out the richness of the yogurt dressing, strong blue cheese and slight bitterness of the chicory. Red cabbage adds a bit of vibrant colour, too.
- Mix the cabbage, chicory and apple together in a bowl. In a jug stir the mayonnaise, yogurt, lemon juice and garlic together. Season and then pour over the shredded salad and mix to evenly coat.
- Fold through the chopped parsley and chunks of blue cheese and serve.
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