Crunchy coleslaw
- Preparation and cooking time
- Prep:
- plus chilling- no cook
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- ½ small white cabbage(300g total weight)
- 2 carrotscoarsely grated (175g total weight)
- 6 spring onionstrimmed and chopped
- 2 tsp rapeseed oil
- 2 tsp white wine vinegar
- 2 tsp wholegrain mustard
- 2 tbsp natural yogurt
- 2 tbsp half-fat crème fraîche
- 2 tbsp orange juice
- 2 tbsp toasted sunflower seed
Nutrition: per serving
- kcal123
- fat7.2g
- saturates1.6g
- carbs10.1g
- sugars8.7g
- fibre4.7g
- protein4.1g
- salt0.4g
Method
step 1
Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
step 2
Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
step 3
When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.
