Tangy Yoghurt Colelsaw
Tangy, creamy and crunchy coleslaw with absolutely no oil!
Ingredients
- 1/2 medium red cabbage, shredded
- 1 medium carrot, shredded or ribboned
- 2 spring onions, finely chopped
- Handful of chopped fresh coriander
- 1/2 cup / 125 ml plain unsweetened yoghurt (dairy free if needed)
- 1 tbsp American mustard (I used the brand French's)
- 2 tbsp lemon juice
- 1 tsp salt
Instructions
- Prep all your veggies - to shred the cabbage, I used a mandolin for ease, and I have a peeler that shreds carrots into thin slices, but you can use a normal peeler to create ribbons. Toss everything in a bowl.
- Add the yoghurt, mustard, lemon juice, and salt directly on to the vegetables and mix everything together thoroughly.
- Taste and adjust to your tastes. Easy!
Notes
Serving size: 1/6 recipe (with natural dairy yoghurt) Calories: 26 Fat: 0.6g Saturated fat: 0g Carbohydrates: 4.1g Sugar: 2g Fibre: 0.9g Protein: 1.1g