Sunday, 10 February 2013

Red Cabbage Coleslaw Light

A head of cabbage goes a long way. So do a bag of carrots. A quarter head of red cabbage and two large carrots made a tub of coleslaw which lasted us for days. 


Oh yes, this is a light version of coleslaw. No mayonaise to be seen. No, sir.


We're on a bit of a health kick (apart from the brownies I made last week, ahem) so I'm trying to find simple substitutes for the more calorie laden ingredients. So, mayonaise be gone. Long live greek style yoghurt. 


Substituting yogurt for mayonaise for all our salad dressings makes a huge difference and you don't have to compromise on taste. Jamie Oliver has been saying this for years and he's so right.


Red Cabbage Coleslaw

Quarter head of red cabbage
2 large carrots
Handful parsley, chopped

For the dressing:

4 tbsp greek style yoghurt
1 tbsp vinegar (whatever's handy) or lemon juice
1 tsp mustard
1 tbsp worchester sauce 
Tasbasco to taste
Salt and pepper

Just shred the cabbage and carrots in a food processor (or slice cabbage very thinly and grate the carrot) and mix with the parsley and dressing. Eat. 

10 comments:

  1. Hello! Would you like to share your recipes on http://whenangelscook.com? Check it out :) already great presence on FB, twitter and Pinterest - http://pinterest.com/gabrielle8008/when-angels-cook/ - would love to see your recipes :) - it is new and will grow because of you!

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  2. I am a cole slaw NUT! Going to have to try this! Great post!

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  4. What! I did not know you could substitute yogurt for mayo?? So genius.

    Love your blog! Inspiring to a newbie blogger like myself.

    Follow back if you can :)

    Chelsea M.
    http://chowdownbythebay.blogspot.com/

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  5. Yummy with indian chick pea burgers.

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  10. I think you mean Worcestershire sauce? Anyway sounds just what I was looking for so thanks a million!

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