Crunchy Nut Coleslaw
This fresh-tasting crunchy nut coleslaw is made with white cabbage, carrot and radishes, flecked with green onions, sultanas and peanuts.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time |
| 4servings (as a starter or 2 as a main) | 10minutes |
| Servings | Prep Time |
| 4servings (as a starter or 2 as a main) | 10minutes |
Ingredients
- 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 tbsp low-fat mayonnaise
- 150 g plain low-fat yogurt
- pepper to taste
- 30 g radishes sliced
- 1/3 cup unsalted roasted peanuts
- 4 tbsp parsley chopped, or snipped fresh chives, or a mixture of the two (optional)
Servings: servings (as a starter or 2 as a main)
Units:
|
Ingredients
Servings: servings (as a starter or 2 as a main)
Units:
|
Instructions
- 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.
Recipe Notes
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.
Per serving: 166 calories, 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
