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.
- 20 mins cooking
- Serves 6
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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
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1Place vegetables, apple and herbs in a large bowl. Combine dressing ingredients with a pinch of salt.
-
2Fold dressing through vegetable mixture. Keep coleslaw refrigerated until required.
Notes
Check label if eating gluten-freeColeslaw 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.
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