Healthy Coleslaw- a low fat recipe| How to make Coleslaw- low fat version2014-01-22
- Prep Time : 5m
- Ready In : 15m
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.
- 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)
Finely grate the cabbage and carrot.
In a small bowl, mix together everything except the vegetables.
In a large bowl, put the grated vegetables. Add in the dressing and mix well. Leave aside even in a refrigerator for the taste to mingle.
Serve cool with fried chicken/ fish or burgers.