Coleslaw with creamy dressingReviewed by our expert panel
(at time of publication)
- 6 cups (about 500g) shredded cabbage
- 4 spring onions, sliced
- 2 large carrots, peeled, grated
- 2 stalks celery, sliced
- ½ cup reduced-fat mayonnaise
- ½ cup low-fat plain yoghurt
- 2 tablespoons white vinegar
- 4 teaspoons honey
1 In a large bowl combine cabbage, spring onions, carrots and celery.
2 Combine mayonnaise, yoghurt, vinegar and honey in a medium bowl. Toss through cabbage mixture. Season with freshly ground black pepper.
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39g total fat
11g sat fat
Make it gluten free: Check mayonnaise and yoghurt are gluten free.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 1g
Dietary fibre 3g
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