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Nutrition: per serving

  • kcal151
  • fat4g
  • saturates1g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein2g
  • salt0.15g
    low

Method

  • step 1

    Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.

  • step 2

    Will keep in the fridge for up to 3 days.

RECIPE TIPS
EMMA SAYS...

Shop-bought coleslaw often comes laden with a gloopy mayonnaise. I’ve used yogurt instead, which gives a nice tang and makes it that bit healthier.

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.4 out of 5.73 ratings
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