I’m always watching what I eat, and starting to focus more on my family now. Coleslaw is a salad containing mainly finely shredded raw cabbage and dressed with vinaigrette or dressing. Modern day shop brought coleslaw is lathered with full fat mayonnaise adding 100’s of calories.
While walking around the supermarkets with my husband I mentioned about making homemade coleslaw the healthy way using yogurt, and he turned his nose up at me. He look at the ready prepared reduce fat coleslaw and point to buy that instead. I said to him that let’s try making it at home first my way and just try it! When I made it,m he sat there and eat a big bowl full just on its own – he really liked it and couldn’t tell it was made with healthier ingredients.
200g White Cabbage
200g Red Cabbage
200ml Low Fat Yogurt
100ml Lighter Than Light Mayonnaise
2 Tsp Wholegrain Mustard
2 Tsp Lemon Juice
1/4 Tsp Celery Salt
1/4 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Paprika
In a food processor with the grater attachment, shred the cabbage, onion and carrots.
Spoon the cabbage, carrots and onion into a large bowl and stir.
In a jug add the yogurt, mayonnaise, wholegrain mustard, paprika, pepper, salt and celery salt and mix well.
Spoon the creamy mixture into the shredded cabbage, carrots and onions,
Stir well making sure everything is coated in the creamy sauce.
Serve or keep refrigerated. Enjoy
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