Cool coconut yogurt slaw
2
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
Ingredients
Desiccated Coconut
25 g
Lime Juice, Fresh
2 tablespoon(s)
Chives, Fresh
1 teaspoon(s)
Cabbage
200 g
Cucumber
1 individual, medium
Celery, Raw
2 stick(s)
Spring Onions
4 medium
Coriander, fresh
1 tablespoon(s)
Tesco Nigella Seeds
1 teaspoon(s), level
Chilli, green or red
1 individual
Fat Free Natural Yogurt
6 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 teaspoon(s)
White Wine Vinegar
2 teaspoon(s)
Tesco Onion Granules
3 g
Chives, Fresh
1 tablespoon(s)
Instructions
1
In a dry frying pan set over a medium heat, toast the desiccated coconut for 1-2 minutes until golden and fragrant. Transfer to a plate to cool.
2
. In a large salad bowl, mix the juice of 1 lime with 1 quantity Creamy dressing until combined. Add 200g shredded cabbage, 1 small halved, deseeded and sliced cucumber, 2 thinly sliced celery sticks, 4 trimmed and shredded spring onions, a large handful of chopped fresh coriander and1 teaspoon nigella seeds to the bowl. Season to tasteand toss to coat.
3
Scatter over the toasted coconut and 1 deseeded and sliced green chilli (optional), then serve
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