Low Fat Coleslaw
CAL P/SERVE
97
kJ P/SERVE
407
FAT P/SERVE
2.4g
SODIUM P/SERVE
76g
To keep fat levels down, we've replaced the creamy, high fat mayonnaise found in many Coleslaw recipes, with low fat Natural Yogurt and Light Sour Cream. Try this Coleslaw as a sandwich filler instead of salad. It goes particularly well with roast chicken to produce the most delicious chicken sandwiches you've ever tasted.
Ingredients
- ½ cabbage head green finely shredded
- ½ cabbage red finely shredded
- 2 carrots
- 4 spring onions finely sliced
- 3 tablespoons flat leaf parsley finely chopped
- ½ cup low fat natural yoghurt (125g)
- ½ cup light sour cream (125g)
- 1 teaspoon Dijon mustard
- 1 cup apple cider vinegar
- ½ cup brown sugar
Method
- * This recipe is best with steps one to four made day prior and step five prior to serving.
- Place shredded cabbage in a large bowl and add vinegar and sugar.
- Toss ensuring all the cabbage is coated and leave for 30 minutes.
- After 30 minutes toss again and let stand for another 30 minutes covered.
- Drain the cabbage in a colander, cover and put into fridge.
- Transfer drained cabbage to a new bowl adding the carrots, spring onions, mustard, parsley, sour cream and yoghurt and season with salt and pepper.
Nutrition Table
Servings: 10
Serving size:133g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 407 kJ | 306 kJ |
| 97 Cal | 73 Cal | |
| Protein | 3.8 g | 2.8 g |
| Fat, total | 2.4 g | 1.8 g |
| - Saturated | 1.3 g | 1.0 g |
| Carbohydrate | 13.9 g | 10.5 g |
| - Sugars | 13.6 g | 10.2 g |
| Sodium | 76 mg | 57 mg |
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