Rainbow coleslaw

Rainbow coleslaw

A new healthy take on this summer classic with yoghurt instead of mayonnaise

Difficulty and servings

Easy

as a side

Preparation and cooking times

Preparation time

Prep 20 mins

Vegetarian

Vegetarian

Method

  1. Put the cabbage, carrots, pepper, spring onions, raisins and celeriac in a bowl and toss lightly.
  2. 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.
Try

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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  • 08 August 2012

    JOAN rated this recipe

    5 stars

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Difficulty and servings

Easy

as a side

Preparation and cooking times

Preparation time

Prep 20 mins

Vegetarian

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
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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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