Save to your scrapbook
Red cabbage and carrot coleslaw
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4-6, as a side
4 tbsp mayonnaise
2 tbsp natural yogurt
3 tsp wholegrain mustard
½ red cabbage, thinly sliced
1 onion, thinly sliced
1 carrot, coarsely grated
25g pack dill, roughly chopped
1. In a large mixing bowl, combine the mayonnaise, yogurt, mustard and a pinch of salt. Add the cabbage, onion, carrot and dill. Mix well and season. Either serve immediately or keep in the fridge for 2 days before serving (the veg will soften a little in the dressing). This is lovely alongside roast chicken, burgers or pan-fried white fish.
Typical values per serving:
Energy |
Per serving (4) 1018kJ 246kcals |
---|---|
Fat | 20g |
Saturated Fat | 1.8g |
Carbohydrate | 10g |
Sugars | 9g |
Protein | 3.3g |
Salt | 0.5g |
Fibre | 4.7g |
Vegetarian/Gluten free
This recipe was first published in December 2021.
Average user rating