Healthy Slaw by Chef Adrian
Slaw has always been the ultimate accompaniment to take-out food. Replacing the mayonnaise with yoghurt really brings down the calories, but we bring back the flavour with the lemon.
Prep Time 5 minutes
Total Time 5 minutes
- ½ red cabbage grated
- 2 red onions grated
- 3 tablespoons honey
- 3 tablespoons white wine vinegar
- Zest and juice of ½ lemon
- 1 pinch sea salt
- 6 tablespoons Greek yoghurt
This can be made really easy if you have a food processor with a slicing attachment. If you do, just fire the cabbage and onions through the food processor. If you don’t have a luxurious blender, then use the coarse side on a box/cheese grater and some elbow grease!
Once all that work is done, in a large bowl mix the honey, white wine vinegar, lemon zest and juice, salt and Greek yoghurt.
Toss in the onion and cabbage and give it a really good mix using your hands. You can serve this immediately or it will keep, covered with cling film, for 3–4 days in your fridge.
Calories: 81kcal | Carbohydrates: 17g | Protein: 2g | Sodium: 33mg | Potassium: 223mg | Fiber: 2g | Sugar: 13g | Vitamin A: 790IU | Vitamin C: 42.6mg | Calcium: 57mg | Iron: 0.7mg