In a medium bowl, add the Ranch Spice, sour cream, yoghurt, lemon juice, vinegar, and spring onion. Mix to combine and set aside.
In a larger serving bowl, combine the shredded cabbage, finely sliced celery, grated carrot and apple.
Pour the Ranch dressing over the salad and toss gently to combine, making sure the dressing is evenly distributed. Set aside in the fridge for 20-30 minutes to allow the flavours to develop.
