I was inspired to come up with this because I’m really rather partial to coleslaw, but the shop-bought kind is often packed with unhealthy mayonnaise, oil and cream, and I prefer to keep my vegetables on the healthier side. This recipe is pretty much fat-free, full of veg and really tasty without being gloppy and heavy. This makes quite a lot, so would be perfect for a big barbeque, and stores well in the fridge for a few days.
Ingredients (serves 6-8 as a side)
- ½ red onion
- 1 carrot
- ¼ red cabbage
- 3 beetroots, cooked
- 80ml (1⁄3 cup) vinegar
- 80ml (1⁄3 cup) water
- 4 tbsp 0% fat natural yoghurt
- 1½ tsp Dijon mustard
- Juice of 1 lemon
- Salt and pepper, to taste
- Finely slice the onion, add to a dish with the vinegar and water, and allow to soak for 10 minutes.
- Shred the carrot, cabbage and beetroot into a large mixing bowl.
- Drain the onions and add to the mixing bowl.
- Add the rest of the ingredients, mix thoroughly and serve.
Soaking the onions in water helps to get rid of their harsh flavour when raw, and adding vinegar adds just a bit of tang (I love pickled onions). This was a revelation as I don’t mind raw onions but can’t bear that harsh taste that hangs around – blergh!
Finally, I absolutely love the bright and practical Joseph Joseph Nest 9 set and the Joseph Joseph Rotary Peeler for its julienne peeler blade – it makes shredding the carrot into cute little sticks SO much easier! (90% of the kitchenware in this house is JJ and it is ridiculous <3). x