Coleslaw
- Gluten free
- Nut free
- Vegetarian
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
Variations
Add a peeled, grated apple and 1/2 finely diced white onion to add some extra flavour.
For crunch add some slivered almonds or sunflower seeds.
Method
1. 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.
2. 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.
3. Pour the dressing over the cabbage and carrot and toss until thoroughly coated.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
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 |
| Sodium | 102 mg | 33 mg |
| Fibre | 9.2 g | 3 g |