Shop-bought coleslaw is usually high in fat, even the ‘reduced fat’ versions. This healthier low-fat version tastes great and is quick and easy to make.

Ingredients (makes 4-6 servings):

• 1/2 large white cabbage
• 1 small onion
• 2 carrots
• 0.5 tbsp Dijon mustard
• 3 tbsp low-fat mayonnaise
• 5 tbsp low-fat natural yoghurt

Instructions:

1. Mix the mayonnaise, yoghurt and Dijon mustard in a large bowl.
2. Peel and grate the carrots. Finely slice the cabbage and onion. Transfer all the vegetables to the bowl containing the dressing.
3. Mix well to combine everything.

Tips.

• The dressing quantities may need to be adjusted a little to account for different sized vegetables. Taste the coleslaw and adjust as necessary.
• This coleslaw will keep in the fridge for a couple of days. However, the dressing will become thinner and less creamy the longer the coleslaw is kept.
• For a more colourful coleslaw, use red onion or red cabbage.
• Other ingredients such as cheese, raisins and pineapple can be added for variation.

Categories: Recipes

Tags: low-fat, picnic, salad