Name: Crispy coleslaw with Dijon yoghurt mayo
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 red cabbage, very finely shredded (approximately 3 cups); 1/4 green cabbage, very finely shredded (approximately 3 cups); 2 spring onions, thinly sliced; 1 cup mung beansprouts; 1 large eating apple, halved, cored and thinly sliced (don’t peel); handful each chopped parsley and chopped mint; DRESSING; 1/2 cup natural yoghurt; 1/4 cup mayonnaise*; 1 tablespoon honey; 1 teaspoon dijon mustard*; 1 tablespoon cider vinegar

Crispy coleslaw with Dijon yoghurt mayo

Coleslaw is a great way to enjoy a refreshing, crunchy salad in the colder months. All the ingredients in this slaw are available during autumn and winter. Leftovers will make a healthy addition to the lunch box.

Serves 6

Cook

20M

Ingredients

1/4 red cabbage, very finely shredded (approximately 3 cups)

1/4 green cabbage, very finely shredded (approximately 3 cups)

2 spring onions, thinly sliced

1 cup mung beansprouts

1 large eating apple, halved, cored and thinly sliced (don’t peel)

handful each chopped parsley and chopped mint

DRESSING

1/2 cup natural yoghurt

1/4 cup mayonnaise*

1 tablespoon honey

1 teaspoon dijon mustard*

1 tablespoon cider vinegar

Method

1.Place vegetables, apple and herbs in a large bowl. Combine dressing ingredients with a pinch of salt.

2.Fold dressing through vegetable mixture. Keep coleslaw refrigerated until required.

Check label if eating gluten-free Coleslaw is great with fish tacos, sliders, burgers and grilled meats. Pack coleslaw with a small tin of flavoured tuna, a roll and a plastic fork in the kids’ lunch boxes for a change. Use coleslaw in place of lettuce and tomato in chunky sandwiches or filled rolls. * Red cabbage is a good source of antioxidants.
Note

Women's Weekly Food

Ingredients

Method

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