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Crunchy coleslaw

A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

  • Prep: 20 mins
    plus chilling- no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 123
  • Carbohydrates 10.1
  • Saturated Fat 1.6
  • Sugar 8.7
  • Protein 4.1
  • Fat 7.2
  • Fibre 4.7
  • Salt 0.4

Nutrition per serving

  • Calories 123
  • Carbohydrates 10.1
  • Saturated Fat 1.6
  • Sugar 8.7
  • Protein 4.1
  • Fat 7.2
  • Fibre 4.7
  • Salt 0.4

Ingredients

  • ½ small white cabbage (300g total weight)
  • 2 carrots, coarsely grated (175g total weight)
  • 6 spring onions, trimmed and chopped
  • 2 tsp rapeseed oil
  • 2 tsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 2 tbsp natural yogurt
  • 2 tbsp half-fat crème fraîche
  • 2 tbsp orange juice
  • 2 tbsp toasted sunflower seeds

Method

  1. Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).

  2. Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.

  3. When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.

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