This salad is perfect as part of a delicious summer barbecue. Pop any leftovers onto a sandwich or roll the next day with your choice of protein for a fresh, throw-together lunch.
4 cup(s), (340g) shredded
3 individual, thinly sliced
1 large, coarsley grated
Light whole egg mayonnaise
¼ cup(s), (75g)
99% fat-free plain Greek yoghurt
- To make dressing, combine all ingredients in a small bowl. Season with salt and pepper.
- Place cabbage, shallots and carrot in a large bowl. Pour dressing over and toss to combine. Serve.
COOK'S TIP: To save on prep time, use an packet of fresh coleslaw mix then add the dressing. TO REFRIGERATE: Store any leftover coleslaw in a reusable container for up to 1 day.