I’ve been enjoying some own brand “Healthy Reduced Fat Yogurt Coleslaw” sold by one of the large chain supermarkets, which offered great value and taste for not many calories (64 cals for 50g). But as if often the way with these things… they’ve stopped making it!

So I thought I’d have a bash at creating my own. Here is the recipe. Be warned, just a quarter of a small white and red cabbage makes a lot of coleslaw – so reduce quantities if you are not planning to eat loads of it! We have a salad every day, so this should be eaten fairly soon.

Creamy Greek Coleslaw, Serves 12 – 45 calories per portion

Preparation Time: 30 mins

Cooking Time: N/A

Serves: 12

Calories per serving: 44.6

Ingredients

Cabbage, White, Raw – 222g

Cabbage, Red, Raw – 145g

Carrots, Raw, Coarsely Grated – 165g

Juice, Lemon, Fresh – 1 Lemon/36ml

Honey, Clear, Squeezy – 25g

Onions, Spring, Raw – 50g

Yoghurt, Greek, Full Fat – 200g

Mustard, Dijon – 12g

Vinegar, Apple Cider – 15ml

Method

Finely slice the red and white cabbage. Trim the spring onions and finely slice. Peel and coarsely grate the carrot. Pour the honey into a cup and warm slightly in the microwave. Juice a lemon.

Mix all of the shredded vegetables together in a large bowl.

In a separate bowl, mix the yogurt, lemon juice, vinegar, Dijon mustard and honey with freshly ground pepper.

Pour the yogurt mixture over the shredded vegetables and throughly combine.

Can be stored in the fridge for up to one week.

Nutrition Data Per Serving

Calories (kcal) 44.6

Protein (g) 1.7

Carbohydrate (g) 5.1

Fat (g) 1.9

Fruit & Veg 0.7

Fibre (g) 1.0