Classic Coleslaw

Name: Classic Coleslaw
Cook time: 40 min
Yield: 10
Ingredients: 6 carrots, grated; 1 head of white cabbage, shredded; Salt and black pepper; Pinch of sugar; 3 tablesp. apple cider vinegar; 150g low-fat mayonnaise; 50g plain natural yoghurt; 1 tablesp. Dijon mustard; 1 teasp. smoked paprika; Handful of fresh parsley, chopped

10 people

40 min

Nutrition per serving

kcal

102kcal
protein

2g
carbs

13.2g

Ingredients

For the salad:

6 carrots, grated
1 head of white cabbage, shredded
Salt and black pepper
Pinch of sugar
3 tablesp. apple cider vinegar

For the dressing:

150g low-fat mayonnaise
50g plain natural yoghurt
1 tablesp. Dijon mustard
1 teasp. smoked paprika
Handful of fresh parsley, chopped

Main

For the salad:

6 carrots, grated
1 head of white cabbage, shredded
Salt and black pepper
Pinch of sugar
3 tablesp. apple cider vinegar

For the dressing:

150g low-fat mayonnaise
50g plain natural yoghurt
1 tablesp. Dijon mustard
1 teasp. smoked paprika
Handful of fresh parsley, chopped

Place the carrot and cabbage together in a large bowl. Season with salt and pepper, then add the sugar and vinegar and toss everything together. Set aside for 30 minutes.

In a small bowl, combine the mayonnaise, yoghurt, paprika and mustard.

Add the mayonnaise mixture to the shredded vegetables. Add the fresh parsley and stir to combine and coat well.

Serve with a sprinkle of smoked paprika and fresh parsley on top.

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Place the carrot and cabbage together in a large bowl. Season with salt and pepper, then add the sugar and vinegar and toss everything together. Set aside for 30 minutes.

In a small bowl, combine the mayonnaise, yoghurt, paprika and mustard.

Add the mayonnaise mixture to the shredded vegetables. Add the fresh parsley and stir to combine and coat well.

Serve with a sprinkle of smoked paprika and fresh parsley on top.