Low-fat but very more-ish!
1/3 cup plain low fat yoghurt
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1⁄2 white cabbage, shredded
2 carrots, coarsely grated
1⁄2 red onion, sliced
1 apple, peeled and grated
- Combine carrots, cabbage, apple and onion in large bowl.
- Whisk yoghurt, lemon juice, vinegar and mustard together and season to taste.
- Add the dressing to cabbage mixture and toss to combine.
Prep time: 10 minutes
Tip! You can use any cabbage variety for coleslaw – red, savoy, even wombok. After trimming the cabbage, cut it into manageable-size wedges to make shredding it finely a lot easier. I used the grating/slicing blade on my food processor, and the one blade did it all!
Reference: Australian BBC Good Food Magazine, July 2012