Using a fork; beat yogurt in a bowl with honey. Mix together carrots, onions, cabbage, sultanas, nuts, grapes, salt and chopped mint. Pour yogurt mixture over salad ingredients and lightly toss together to mix.
Either chill the salad in the fridge for several hours or until required or transfer to a large serving dish and serve at once. Garnish with fresh mint sprigs.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 2.8mg||1 %|
|Sodium 79.2mg||3 %|
|Potassium 586.4mg||15 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 21.4g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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