Light and creamy coleslaw
0
- Prep Time15 min
- Total Time15 min
- Makes8 Servings
Ingredients
2 unpeeled apples, preferably Granny Smith
2 lemons
2-Jan napa or 1/4 red cabbage, shredded
2 colourful bell peppers, or 1/2 bulb fennel
1 cup mayonnaise
1/2 cup plain yogurt, sour cream
1 tbsp celery seeds
1/4 tsp salt
Instructions
Core unpeeled apples, then julienne. Place in a large bowl. Add a squeeze of lemon juice and toss to coat. Thinly shred cabbage with a sharp knife and slice peppers. Add to apples.
Thinly slice peppers. If using fennel, remove fronds and set aside for garnish. Cut out and discard core. Place cut-side down on a chopping board, then thinly slice. Add to cabbage and apple mixture.
Squeeze 1/4 cup juice from lemons into a small bowl. Stir in mayonnaise, yogourt, celery seeds and salt. Drizzle over coleslaw and toss to coat. Cover and refrigerate until cold, at least 2 hours. If salad becomes watery, simply drain. Before serving, top with fennel fronds if you wish.
Nutrition (per serving)
Calories 152, Protein 2g, Carbohydrates 14g, Fat 11g, Fibre 2g, Sodium 290mg.
If you've always thought coleslaw was ho-hum, wait until you try it with sweet apple and crisp fennel. The unexpected flavour combo is completely addictive.
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