Prepare the coleslaw: In a mixing bowl, combine hung yogurt, lemon juice, and salt. Whisk until creamy.

Add finely chopped purple cabbage, boiled potato, honey, crushed walnuts, dried oregano, and Tabasco sauce to the yogurt mixture.

Mix well to combine. Taste and adjust salt if needed.

Refrigerate the coleslaw until ready to serve.

Cut apples into thin round slices and soak them in ice water to maintain freshness and crispness.

To assemble, place an apple slice on a serving platter.

Top each apple slice with a tablespoon of coleslaw.

Garnish with chopped spring onions.

Serve immediately.