Crunchy coleslaw
| Ingredients | 10 serves | 15 serves | 25 serves |
|---|---|---|---|
| Red cabbage, shredded | ½ cabbage | ¾ cabbage | 1 ¼ cabbages |
| Red onion, finely sliced | 1 large | 2 medium | 3 medium |
| Carrot, grated | 2 large | 3 large | 5 large |
| Natural yoghurt, reduced fat | ½ cup | ¾ cup | 1 ¼ cups |
| Mayonnaise, reduced fat | ½ cup | ¾ cup | 1 ¼ cups |
| Lemon juice | Juice of 1 lemon | Juice of 1½ lemons | Juice of 2 ½ lemons |
Method
- Combine cabbage, onion and carrot in a large mixing bowl.
- In a separate bowl, mix together natural yoghurt, mayonnaise and lemon juice to make a dressing.
- Add dressing to vegetable mixture, stirring well to ensure vegetables are evenly coated. Refrigerate until required.
Tips
- Try adding finely chopped cucumber, capsicum or beetroot to the recipe for a colourful variation.
- Fresh herbs are packed with flavour and nutrients. Add chopped parsley, dill or coriander to boost the vitamins in this salad.
- Try offering this as a topping for a jacket potato or a side dish for a quiche or frittata in the summer months.
Healthy Choices category: AMBER (Choose carefully)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
