How to make the ultimate crunchy coleslaw27th May 16 | Xpose Magazine
Summer is finally here and with it, barbecue time. XPOSÉ Magazine have your barbecue menu sorted…
1 medium white cabbage, outer leaves and
1 small onion, finely sliced
3 tbsp low-fat natural yoghurt
2 tbsp mayonnaise
1 tbsp wholegrain mustard
Salt and black pepper
1 Remove the peel from the carrots and discard. Use the peeler to strip the carrots into ribbons.
2 Use a sharp knife to shred the cabbage as finely as you can.
3 Place the carrots and cabbage in a bowl with the onion, yoghurt, mayonnaise and mustard.
4 Mix well and season to taste with salt and lots of black pepper.
Per Serving 129kcals, 3.4g fat (0.6g saturated), 22.8g carbs, 11.9g sugars, 4.6g protein, 7.4g fibre, 0.228g sodium
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