Summer Coleslaw...

The ultimate picnic salad, combining white and red cabbage, carrot, red onion and radishes; smothered in a yogurt and herb dressing.

Ingredients

2 carrots, peeled and grated

200g red cabbage, shredded

200g white cabbage, shredded

2 red onions, finely sliced

3 radishes, sliced

200g Rachel’s low fat natural yogurt

2tsp lemon juice

2tbsp olive oil

1 tsp Dijon mustard

1 tsp chopped fresh parsley

1 tsp chopped chives

1 tsp chopped mint

Salt and pepper

Serves : 4-6

Preparation time: 15 minutes


Method


1. Add all the vegetables in a large bowl. In a separate bowl add the yogurt, lemon juice, oil and mustard and mix well.Add the herbs and mix again. Season to taste.

2. Serve immediately.

Tip: Try the coleslaw with cold meats, burgers, jacket potato or pizza.

PER SERVING: 183kcal, Protein 3.6g, Carbs 10.2g, Fat 13.5g, Sat Fat 2.3g, Fibre 3.5g, Sugar 9.3g, Salt 0.1g
COST PER SERVING: £0.55

Credits - Rachel's