4 (x 275g each) Sebago Potatoes or Sweet Potato
2/3 cup Vaalia Probiotic Yoghurt Natural
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
250g cabbage (red and green), finely shredded
1 pink lady Apple, unpeeled, cut into matchsticks
3 Green Onions, thinly sliced
1/2 cup Walnuts, toasted
Preheat oven to 220C or 200C fan-force. Prick potatoes with fork and wrap individually in foil. Bake for 1 hour 10 minutes or until tender (time may be less if using sweet potato).
Meanwhile, combine yoghurt, mustard and vinegar in a large bowl. Add cabbage, apple and onion. Season and toss to coat.
Serve potatoes with apple coleslaw. Sprinkle with walnuts.