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Coleslaw recipe
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No summer spread is complete without this classic creamy side, loaded with crunchy veggies, a zesty yogurt and mayonnaise dressing and a fragrant garnish of chopped chives. See method
Ingredients
- 1 small onion, finely chopped
- 200g (7oz) carrots, peeled and shredded
- 1 medium white cabbage, shredded
- 150g (5 1/4oz) natural yogurt
- 100g mayonnaise
- ½ lemon, juiced
- small handful chopped chives, to garnish
Each serving contains
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Energy
195kj
87kcal
4%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
8g
9%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 9.2g
Protein 1.9g
Fibre 2.4g
Method
- Combine the onion, carrot, and white cabbage in a large mixing bowl, and mix well to combine.
- Whisk together the yogurt, mayonnaise, lemon juice in another mixing bowl; season well. Add to the vegetables and mix well to combine.
- Spoon into serving bowls and garnish with a grind of black pepper and the chopped chives.
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