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Crunchy coleslaw

Crunchy coleslaw

A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus chilling- no cook
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
NutrientUnit
kcal123
fat7.2g
saturates1.6g
carbs10.1g
sugars8.7g
fibre4.7g
protein4.1g
salt0.4g
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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 seed

Method

  • STEP 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).

  • STEP 2

    Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.

  • STEP 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

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Overall rating

A star rating of 4.8 out of 5.11 ratings
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