Coleslaw with Cabbage and Carrots
Category: Salads
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cabbage (green) | 500g |
| Carrots | 150g |
| Fresh spring onion | 1 |
| Low-fat yogurt | 150g |
| White wine vinegar | 1 tbsp |
| Mustard | 1 tsp |
| Sugar | 1 tbsp |
| Chives | 2 sprigs |
| Fine salt | To taste |
| Black pepper | To taste |
| Mayonnaise | 3 tbsp |
Instructions:
- Start by peeling the carrots and slicing them into julienne strips. Alternatively, you can opt for pre-cut carrot sticks from the store to save time.
- Remove the outer leaves from the cabbage and cut the remaining part into thin slices. This will give you a julienne effect similar to the carrots.
- In a large mixing bowl, combine the shredded cabbage and carrots, tossing them together to ensure they’re well mixed.
- To prepare the dressing, take a separate small bowl and whisk together the low-fat yogurt and mayonnaise. Add the mustard, white wine vinegar, sugar, salt, and black pepper to the mixture. Continue to stir until the dressing is smooth and well combined.
- Chop the chives finely and incorporate them into the dressing for an added fresh flavor.
- Pour the prepared dressing over the cabbage and carrot mixture, gently tossing to coat all the vegetables evenly.
- Serve the coleslaw immediately for the freshest taste, or store it in the refrigerator for a couple of hours to let the flavors meld together.
This vibrant and creamy coleslaw is perfect as a side dish for barbecues, picnics, or any meal where you want a refreshing and crunchy salad. It’s a lighter version thanks to the low-fat yogurt and just the right amount of zing from the mustard and vinegar. Enjoy this simple yet flavorful dish with your favorite main courses!
