Light and Crunchy Coleslaw
Serves: 8
Prep time: 15 minutes
Cook time: 0 minutes
1 serves per portion
Recipe courtesy of Bella Maugeri, Brisbane City Night Branch
Ingredients:
- 2 small red radishes OR half a small red onion, sliced thinly
- 2 tablespoons lemon juice
- ¼ red cabbage, shredded finely
- ¼ lettuce, shredded finely
- ½ medium carrot, julienned or grated
- ½ apple, julienned
- 1 tablespoon seed mix (pepita and sunflower)
Dressing:
- 2 tablespoons natural yoghurt
- 1 garlic clove, crushed or grated
- 1 red chilli, deseeded and finely chopped (optional)
- 2 tablespoons honey
- 2 teaspoons extra virgin light olive oil
Method:
- MARINATE radish or onion in lemon juice in a small bowl for 5-10 minutes to lightly pickle.
- REMOVE the radish or onion and reserve the lemon juice for the dressing.
- COMBINE the prepared vegetables, apple and pickled radish or onion in a large bowl and toss lightly.
- ADD the dressing ingredients and reserved lemon juice to a small jar and shake well.
- DRIZZLE the salad with the lemon yogurt dressing just before serving.
- GARNISH salad by sprinkling seed mix over the top.
What's Great About It:
The light and zingy dressing puts a healthy spin on a classic mayo-based coleslaw dressing. The apple also brings a touch of sweetness without the need for sugar.
