Coleslaw

• Prep: 20
• Serves: 6

Ingredients

• 1/4 head green cabbage
• 1/4 head red cabbage
• 2 large carrots, grated
• 1/4 bunch flat-leaf parsley
• 2 tbs low-fat mayonnaise
• 2 tbs low-fat Greek yoghurt
• 1 tsp vinegar
• 2 splashes Tabasco sauce, optional

Method

Take the hard veins out of the cabbages and slice as finely as possible. Place in a large mixing bowl. Add the grated carrot then set aside.

Place the parsley in a separate bowl and add the mayonnaise, reduced-fat Greek yoghurt  and cider vinegar and whisk. Season with Tabasco if using

Pour the dressing over the cabbage and carrot and toss until thoroughly coated.

Nutrition information

	per serving	per 100g
Energy	509 kJ	166 kJ
Protein	5.2 g	1.7 g
Fat, total	4.7 g	1.5 g
— saturated	0.6 g	0.2 g
Carbohydrate	10.3 g	3.4 g
— sugars	10.2 g	3.4 g
Fibre	9.2 g	3 g
Sodium	102 mg	33 mg