Coleslaw with apple and yoghurt
A coleslaw should be a crunchy, fresh salad. Serve the sauce on the side to keep the veggies and apples crispy.
Ready in
45 minsServing size
Serves 6Ingredients
- 4 cups (4 x 250 ml) cabbage, finely shredded or grated
- 2 carrots, grated
- 1 apple, grated
- juice of 1 orange
- ½ cup (125 ml) mayonnaise
- ¾ cup (180 ml) plain low-fat yoghurt
- 1 tsp (5 ml) ground cumin
- ½ tsp (2,5 ml) cumin seeds (optional)
- black pepper to taste
Method
- Mix the veggies and apple with the orange juice.
- Mix the rest of the ingredients together to form the sauce.
- Serve the coleslaw with the yoghurt sauce on the side. This is a delicious salad with pork or chicken.
Tips
- Replace carrots with a thick slice of butternut, grated.
- If preferred, you can add ¼ cup each raisins and unsalted peanuts.
- Replace cumin with garam masala for a different flavour.
Coleslaw with apple and yoghurt
Quick idea with coleslaw on pitas
Coleslaw with apple and yoghurt
Plain low-fat yoghurt is a quick healthy swap for mayonnaise. It adds a tangy flavour without the unhealthy salt, sugar and fat content of some ready-made mayonnaises. Season the yoghurt with finely grated lemon rind or chopped fresh herbs for a potato salad. Alternatively try this Cooking from the heart version of a traditional coleslaw. By using a combination of mayonnaise and yoghurt and seasoning the sauce with cumin, you have a delicious salad that is healthier too.
This recipe is from Cooking from the heart, 1st edition
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