• 2 carrots, peeled and grated
  • 1 Braeburn apple, washed, cored and grated
  • zest and juice of 1 lemon
  • half a white cabbage, trimmed and shredded
  • half a red onion, finely sliced
  • 2 tbsp lighter mayonnaise by Sainsbury's
  • 3 tbsp Greek style natural yogurt by Sainsbury's
  • 0.5 tsp Dijon mustard by Sainsbury's
  • 14 g flat-leaf parsley, washed and chopped
  • 4 ciabatta rolls from the instore bakery
  • 400 g leftover slow-roasted pork, shredded
  • 4 tbsp spicy bbq sauce by Sainsbury's


  1. 1

    Put the grated carrot and apple in a bowl along with the lemon juice and zest, cabbage, onion, mayonnaise, yogurt and Dijon mustard. Season with black pepper and mix together. Stir through the parsley.

  2. 2

    Slice the rolls in half and fill with the shredded pork and coleslaw. Drizzle over the sauce, then sandwich together. Serve any remaining coleslaw in a bowl on the side.

Nutritional Details

Each serving provides
  • Energy 2458kj 587kcal 29%
  • Fat 25.0g 36%
  • Saturates 8.2g 41%
  • Sugars 13.4g 15%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 800kj/191kcal

Each serving provides

17.1g carbohydrate 1.6g fibre 11.5g protein

Also in these Scrapbooks

Back to top