• 1 cup green cabbage, grated
  • 1 cup red cabbage, grated
  • 1 apple, core removed, coarsely grated with skin on
  • 1 small carrot, peeled and grated
  • 2 tbs reduced-fat coleslaw dressing
  • 4 slices wholegrain bread
  • 100 g skinless chicken breast, cooked, shredded


  1. In a medium sized bowl, mix green and red cabbage, apple, carrot and coleslaw dressing.
  2. Arrange shredded chicken on two slices of bread and add the coleslaw salad.
  3. Top with remaining bread and serve immediately.

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