Name: Crunchy coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
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

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Crunchy coleslaw

Crunchy coleslaw

Angela Nilsen

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Serves 4

Easy

Prep: 20 mins

plus chilling- no cook

A star rating of 4.8 out of 5.12 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal123
fat7.2g
saturates1.6g
carbs10.1g
sugars8.7g
fibre4.7g
protein4.1g
salt0.4g

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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A star rating of 4.8 out of 5.12 ratings

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