American · easy

Crunchy cabbage-carrot yogurt slaw

Name: Crunchy cabbage-carrot yogurt slaw
Cook time: 4 min
Yield: 1
Cuisine: American
Ingredients: 1 cup shredded raw (80 g cabbage); 1 small, grated raw (40 g carrot); 2 tbsp plain yogurt (30 g dahi loose); 1 tsp juice (5 g lemon); 1 tbsp (3 g coriander fresh); 1 pinch (0.2 g black pepper); 1 pinch (0.5 g salt)

Raw shredded cabbage and grated carrot in a tangy yogurt, lemon and black pepper dressing.

Protein 3 gCarbs 10 gFat 2 g

Makes 1 · On the day 4 min · Fridge box

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Ingredients

1 cup shredded raw · cabbage 80 g

1 small, grated raw · carrot 40 g

2 tbsp plain yogurt · dahi loose 30 g

1 tsp juice · lemon 5 g

1 tbsp · coriander fresh 3 g

1 pinch · black pepper 0.2 g

1 pinch · salt 0.5 g

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Method

Shred the cabbage thin and grate the carrot (can be done the night before; keep dry in a lidded box).
Whisk yogurt, lemon, pepper and salt first.
Toss with the vegetables and coriander just before eating.

Keeping

Keeps: Shredded dry veg: fridge 4 days; dressed slaw: same day

Why it tastes good: Whisk the dressing first, then toss; it coats evenly instead of pooling.

Nutrition, per portion