Saturday, May 27, 2017
Crunchy Nut Coleslaw
This fresh-tasting crunchy nut coleslaw is made with white cabbage, carrot and radishes, flecked with green onions, sultanas and peanuts.
200 g white cabbage, finely shredded
1 large carrot, coarsely grated
1⁄3 cup sultanas
4 green onions, finely chopped, with the white and green parts kept separate
2 tablespoons low-fat mayonnaise
150 g plain low-fat yogurt
pepper to taste
30 g radishes, sliced
1⁄3 cup unsalted roasted peanuts
4 tablespoons chopped parsley or snipped fresh chives, or a mixture of the two (optional)
Mix together the cabbage, carrot, sultanas and white parts of the green onions in a large bowl.
Stir the mayonnaise and yogurt together and season with pepper. Stir this dressing into the cabbage mixture and toss well to coat all the ingredients.
Just before serving, stir in the radishes and peanuts and sprinkle with the chopped green parts of the green onions and the parsley or chives, if using.
Crunchy nut coleslaw variations: For a celeriac coleslaw, use 250 g peeled celeriac cut into matchstick strips, instead of white cabbage. Flavour the yogurt and mayonnaise dressing with 2 teaspoons whole-grain mustard, or 1 teaspoon Dijon mustard and 1 tablespoon mango chutney.
preparation time 10 mins
serves 4 (as a starter) or 2 (as a main dish)
7 g protein
7 g total fat
1 g saturated fat
2 mg cholesterol
20 g total carbohydrate
18 g sugars
5 g fibre
165 mg sodium
Source: Cook Smart for a Healthy Heart, Reader's Digest Canada