A head of cabbage goes a long way. So do a bag of carrots. A quarter head of red cabbage and two large carrots made a tub of coleslaw which lasted us for days.
Oh yes, this is a light version of coleslaw. No mayonaise to be seen. No, sir.
We're on a bit of a health kick (apart from the brownies I made last week, ahem) so I'm trying to find simple substitutes for the more calorie laden ingredients. So, mayonaise be gone. Long live greek style yoghurt.
Substituting yogurt for mayonaise for all our salad dressings makes a huge difference and you don't have to compromise on taste. Jamie Oliver has been saying this for years and he's so right.
Red Cabbage Coleslaw
Quarter head of red cabbage
2 large carrots
Handful parsley, chopped
For the dressing:
4 tbsp greek style yoghurt
1 tbsp vinegar (whatever's handy) or lemon juice
1 tsp mustard
1 tbsp worchester sauce
Tasbasco to taste
Salt and pepper
Just shred the cabbage and carrots in a food processor (or slice cabbage very thinly and grate the carrot) and mix with the parsley and dressing. Eat.