• Skip to main content
  • Skip to primary sidebar
Matters of the Belly
  • Home
  • Recipes
  • About
  • Contact
You are here: Home / Salads / Coleslaw: a Makeover

Coleslaw: a Makeover

January 20, 2020 by Noha

Jump to Recipe Print Recipe

 

When I hear the word ‘coleslaw’, images of tiny foam KFC takeout containers and memories of the-morning-after stomach pains are automatically conjured in my mind.
I am willing to bet good money that you guys all know precisely what I’m talking about and share my mixed feelings towards these nasty/yummy little food bombs. Don’t deny it.

 

 

 

 

The coleslaw of our past, despite being a favourite, was soggy, overly sweet and drenched in obscene amounts of heavy (and quite questionable) mayonnaise dressing.
Thankfully, things don’t have to stay that way… because coleslaw, when done correctly, can be nothing but crunchy, healthy, tangy deliciousness. It is filled with such an abundance of nutritious ingredients and fiber, so I feel like it is about time we stop negating all this goodness with such terribly unhealthy dressings and give it the love it truly deserves.

 

I have come up with a way to get rid of the mayonnaise altogether, without compromising any of the flavor or creaminess. The answer lies in yoghurt. Preferably (but not necessarily) Greek.

 

 

The next time you have a barbeque or feel the need to shake things up a bit in the salad department, give this recipe a go. I guarantee you will find a newfound love for coleslaw, in all its crisp, fresh, surprisingly addictive glory.

 

And best of all? Zero guilt.

 

 

Coleslaw: a Makeover

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Salad, Side Dish
Servings 4
Calories 159 kcal

Ingredients
 
 

FOR THE SALAD

  • ¼ a head of red or white cabbage or a mixture of both, finely shredded
  • 1 green apple unpeeled coarsely grated or cut into matchsticks
  • 2 carrots coarsely grated
  • 5 spring onions finely sliced

FOR THE DRESSING:

  • 200 gm yoghurt preferably Greek
  • Juice of half a large lemon or 1 small
  • 1.5 tbsp honey
  • 1 tbsp grainy mustard or regular if preferred
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt & pepper to taste

Instructions
 

  • Place all salad ingredients in a large bowl. This can be prepared ahead of time and covered and stored in the fridge, except for the apple because it will brown. So make sure you only grate the apple just before dressing the salad.
  • Place all dressing ingredients in another bowl and whisk together until well combined. Pour over the salad and toss to combine.

Notes

  • This salad keeps exceptionally well in the fridge, even after dressed, up to one day.

Nutrition

Calories: 159kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 105mgPotassium: 333mgFiber: 3gSugar: 17gVitamin A: 5276IUVitamin C: 7mgCalcium: 127mgIron: 1mg
Tried this recipe?Let us know how it was!

Filed Under: Salads, Sides, Vegetarian

Previous Post: « Chai-Spiced Wholewheat Banana Bread
Next Post: Low-Sugar Peach/Apricot & Vanilla Jam »

Primary Sidebar

Whole Baked Side of Salmon with Mustard & Herbs

Quick & Easy Homemade Hummus

Easy Wholewheat Indian Naan Bread

Konafa Cake with Ricotta Filling

Hibiscus & Rose Ice Tea

Categories

Copyright © 2023·