Healthy Coleslaw- a low fat recipe| How to make Coleslaw- low fat version

I remember the first time I ate coleslaw. It was years and years ago, at KFC and I just couldn’t stop eating it. Whether it was the combination of eating it with the hot spicy chicken, or just the coleslaw itself, I’ll never know. All I can remember is eating a lot of it and then trying to perfect the recipe at home.

Of course we started off with the Mayonnaise version, but I kept moaning about the calories. So I slowly cut down some of the mayo and replaced with yoghurt, till we had the perfect taste.

Now, over the years I have my own version of coleslaw. As we eat a lot of baked fish/ chicken, I ind an excuse to dish this up quite often.

I love it, I’m sure you will too.

Ingredients

• Carrots, grated- 2 about 1/3 cup
• Cabbage, grated- about 1/2 cup
• Mayonnaise ( original)- 3/4 tbsp
• Thick yoghurt- 3- 4 tbsp
• Dijon mustard- 1 tsp
• Salt- to taste
• Pepper- to taste
• Tabasco sauce- 1/8 tsp (optional)

Method

Serve cool with fried chicken/ fish or burgers.