Crunchy coleslaw

Crunchy coleslaw

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins plus chilling- no cook

Skill level

Easy

Servings

Serves 4

A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
123
protein
4.1g
carbs
10.1g
fat
7.2g
saturates
1.6g
fibre
4.7g
sugar
8.7g
salt
0.4g

Ingredients

  • ½ small white cabbage (300g total weight)
  • 2 carrots, coarsely grated (175g total weight)
  • 6 spring onions, trimmed and chopped
  • 2 tsp rapeseed oil
  • 2 tsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 2 tbsp natural yogurt
  • 2 tbsp half-fat crème fraîche
  • 2 tbsp orange juice
  • 2 tbsp toasted sunflower seeds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
  2. Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
  3. When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

Recipe from Good Food magazine, September 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
elliecourts's picture

As a family who doesn't like mayonaise, this recipe is a winner. I didn't have orange juice & used lemon juice instead (just less) and it worked well.

Questions

Tips