I have always loved coleslaw, but not the shop-bought kind, only homemade. I find the commercial stuff very sickly, artificial and acidic to taste. Another reason is probably because my Mum makes the best coleslaw ever-so I learnt how to make it from her.
I've stuck to her technique and some of her ingredients, however in true Slice Of Slim style, I've swapped the mayo for Total 0% Greek yoghurt. This means you can still have lashings of dressing which is the trick to a great coleslaw.
This WHOLE bowl is 1pp/approx.180kcal and is enough for 4 generous portions, so each portion is 0pp/approx.45kcal!
(When you compare this to a shop-bought coleslaw which is around 3pp/140kcal PER TABLESPOON I think you'll agree I'm onto a winner here!)
YOU WILL NEED : (Serves 4)
2 medium carrots
1/4 white cabbage
2 Spring onions
For the dressing;
80g Total 0% or 2% fat Greek yoghurt
juice of 1 lemon
juice of 1 lime
1-2 tablespoons white wine vinegar or seasoned rice wine vinegar
1-2 teaspoons granular artificial sweetener
lashings of freshly ground black pepper
In a large mixing bowl, weigh out the yoghurt. Add the lemon/lime juice or vinegar depending on your preference.
Mix really well until smooth and creamy, then add the sweetener and black pepper. Sweetening the dressing is so important as it balances out the acidity. Keep tasting until it's just how you like it- more tangy, extra creamy, a pepper kick etc.
Once you're happy with the flavour, slice the Spring onions and add to the dressing.
Depending on the gadgets you have, either pop the cabbage and carrots into a food processor on a course grater mode....or grate coarsely by hand...or if you have the patience, grate the carrot but slice the cabbage really finely with a sharp knife for a great texture.
I bung all mine in the food processor as it literally takes 30 seconds!
Now add the shredded veggies a handful at a time to the dressing and coat well with the dressing each time using a metal spoon. You just seem to get the best coverage with this technique and everything ends up with an even coating. (Thanks Mum!)
Taste again, adjust any flavours then transfer to your serving bowl. It's just so fresh, clean and delicious!
This will keep for a couple of days in the fridge but is at its best when freshly made.
I served mine with a baked sweet potato for 6pp/approx.250kcal and a tablespoon of yoghurt-the colours are just amazing together!
I love it with some chicken, tuna or a piece of griddled salmon. Just remember to calculate any propoints/calories for anything you add to the dish.
To Ring The Changes...
Try using red cabbage instead of white for a dramatic colour combo.
Add caraway seeds for an aniseed tang.
Add dill or chopped chives to the dressing.