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
Calories per serving: 44.6
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
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