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tangy yoghurt coleslaw

Tangy Yoghurt Colelsaw

Emily
Tangy, creamy and crunchy coleslaw with absolutely no oil!
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American

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
Keyword yoghurt coleslaw