- 2 cups (500 mL) plain yogurt
- 3 tbsp (45 mL) granulated sugar
- 1 tsp (5 mL) salt or to taste
- ¾ tsp (4 mL) freshly ground black pepper
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 2 cups (500 mL) diced apples
- 6 cups (1/5 L) very finely shredded cabbage
- 1/3 cup (75 mL) roasted peanuts, chopped
- 1 tbsp (15 mL) vegetable oil
- 1½ tsp (7 mL) mustard seeds
- Stir yogurt in a bowl until smooth and creamy. Stir in sugar, salt and pepper. Cover and chill well before serving. (Can be refrigerated for up to 8 hours.)
- In a separate bowl, toss together lemon juice and apples. Mix in cabbage. Cover and refrigerate until chilled or for up to 3 hours.
- Just before serving, pour yogurt into cabbage mixture. Add peanuts and toss to mix well.
- In a small saucepan, heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds stop popping within a few seconds, pour over top of cabbage. Toss and serve immediately.