To keep fat levels down, we've replaced the creamy, high fat mayonnaise found in many Coleslaw recipes, with low fat Natural Yogurt and Light Sour Cream. Try this Coleslaw as a sandwich filler instead of salad. It goes particularly well with roast chicken to produce the most delicious chicken sandwiches you've ever tasted.
- ½ cabbage head green finely shredded
- ½ cabbage red finely shredded
- 2 carrots
- 4 spring onions finely sliced
- 3 tablespoons flat leaf parsley finely chopped
- ½ cup low fat natural yoghurt (125g)
- ½ cup light sour cream (125g)
- 1 teaspoon Dijon mustard
- 1 cup apple cider vinegar
- ½ cup brown sugar
- * This recipe is best with steps one to four made day prior and step five prior to serving.
- Place shredded cabbage in a large bowl and add vinegar and sugar.
- Toss ensuring all the cabbage is coated and leave for 30 minutes.
- After 30 minutes toss again and let stand for another 30 minutes covered.
- Drain the cabbage in a colander, cover and put into fridge.
- Transfer drained cabbage to a new bowl adding the carrots, spring onions, mustard, parsley, sour cream and yoghurt and season with salt and pepper.
|Average Serve||Average 100g|
|Energy||407 kJ||306 kJ|
|97 Cal||73 Cal|
|Protein||3.8 g||2.8 g|
|Fat, total||2.4 g||1.8 g|
|- Saturated||1.3 g||1.0 g|
|Carbohydrate||13.9 g||10.5 g|
|- Sugars||13.6 g||10.2 g|
|Sodium||76 mg||57 mg|