Coleslaw

Strangely my kids love cabbage more than lettuce.

This is the first salad they have learned to like. However, neither of them like dressing yet, so they eat it raw, with no dressing, I add some sliced orange segments to theirs, and I serve it to them in a little side bowl.

The recipe below is the version, that I like, with a yoghurt dressing, but mayonnaise would work too.

To make two versions I pull out three bowls, two small serving size for them and one bigger two-person serving size for the adults then I fill with appropriate amounts.

INGREDIENTS

FOR SLAW

1/4 a cabbage white, red or savoy (approx 200g / 2 cups), finely chopped

1 small carrot (approx 50g / 1/3 cup), grated

A handful of pumpkin seeds or sunflower seeds or any nut you fancy (approx 35g / 1/4 cup)

A handful of chopped mint or any herbs you fancy, parsley works well too.

FOR DRESSING

100g / 1/2 cup Greek plain yoghurt (unsweetened & full fat)

1 tablespoon olive oil

1 tablespoon apple cider vinegar or lemon or lime juice

1 teaspoon mustard

Salt & pepper to taste

METHOD

Take a small bowl and mix all the dressing ingredients together, set aside.

Mix the salad ingredients in a larger serving bowl.

Before you want to eat, pour the dressing on and toss well, making sure all the salad is coated.

Note: This recipe is for two people as a primary part of the meal instead of rice or potatoes so it a generous serve, you can scale this up and down as needed.

PER PIECE CALORIES 262 /PROTEIN 7.2g / CARBS 9.5g / FAT 20.9g

Variations: 

1. Add a handful of grated cheese 

2. Grate in some green apple

3. Toss in some orange segments

*you will have to recalculate carbs