This delicious lower-fat coleslaw is ideal if you’re trying to be healthy but don’t want to miss out on a summer favourite. We all know what goes into coleslaw; cabbage, onion, carrot and lashings of mayo. But if you’re looking for something a bit different and a little lighter, we’ve got the perfect recipe for you. This fiery accompaniment will add some heat to your burgers, jacket potatoes and salads. It’s far lower in calories than the high fat original, using yoghurt instead of mayonnaise and the added lime and coriander provides an Asian twist. Perfect for serving with BBQ pork or teriyaki salmon.
- 1 white cabbage, thinly sliced
- 2 carrots, peeled and grated
- 2 spring onions, finely sliced
- Small bunch of fresh coriander leaves, chopped
- 4 jalapeno peppers, sliced into rounds (optional)
- Juice of 1 lime
- 2tbsp low fat plain yoghurt
- 2tbsp extra light mayonnaise
- Pinch of salt
Mix all of the prepared vegetables in a large mixing bowl. Add the lime juice, yoghurt and salt to taste. Stir half of the coriander into the coleslaw and leave the rest for garnish.
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Coleslaw should be super crunchy when eaten, so don’t make this too far in advance. Best to leave it to the last minute and eat fresh.