Rainbow coleslaw
A new healthy take on this summer classic with yoghurt instead of mayonnaise
Difficulty and servings
as a side
Preparation and cooking times
Prep 20 mins
Vegetarian
- Put the cabbage, carrots, pepper, spring onions, raisins and celeriac in a bowl and toss lightly.
- For the dressing, mix the yogurt with the cream and garlic. Season with salt, ground black pepper and lemon juice. Pour over the vegetables and toss lightly.
WHY IT'S LIGHTER
Natural yogurt and a tiny splash of cream add richness to the dressing without too much fat. Raisins give natural sweetness.
PER SERVING
80 kcalories, protein 3.2g, carbohydrate 13.8g, fat 1.7 g, saturated fat 0.8g, fibre 4g, salt 0.17 g
Recipe from olive magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1355633/
Difficulty and servings
as a side
Preparation and cooking times
Prep 20 mins
Vegetarian
Ingredients
- ½ red cabbage , shredded
- 2 medium carrots , peeled and coarsely grated
- 1 small yellow pepper , seeded and finely sliced
- 6 spring onions , trimmed and finely sliced
- 50g raisins
- ½ small celeriac , about 200g, cut into thin matchsticks
FOR THE DRESSING
- 150ml natural yogurt
- 2 tbsp single cream
- ½ garlic clove , crushed
- 2-3 tsp lemon juice
PER SERVING
80 kcalories, protein 3.2g, carbohydrate 13.8g, fat 1.7 g, saturated fat 0.8g, fibre 4g, salt 0.17 g
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08 August 2012
JOAN rated this recipe
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