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Photo of Cool coconut yogurt slaw by WW

Cool coconut yogurt slaw

2 - 4
PersonalPoints™ per serving
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 teaspoons

Cabbage

200 g

Cucumber

1 individual, medium

Celery, Raw

2 stick(s)

Spring Onions

4 medium

Coriander, fresh

1 tablespoons

Tesco Nigella Seeds

1 teaspoon, level

Chilli, Green or Red

1 individual

Fat Free Natural Yogurt

6 tablespoons

Lemon(s)

1 zest(s) of 1

Lemon Juice, Fresh

2 teaspoons

White Wine Vinegar

2 teaspoons

Tesco Onion Granules

3 g

Chives, Fresh

1 tablespoons

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

Notes

To make the creamy dressing, Combine 6 tablespoons fat-free natural yogurt, the grated zest and juice of 1 lemon, 2 teaspoons white wine or cider vinegar and ½ teaspoon onion granules in a small bowl. Season to taste then stir in 1 tablespoon chopped fresh soft herbs, such as chives, flat-leaf parsley, coriander or mint. Serve drizzled over salads. The dressing can be kept in a sealed container in the fridge for up to 3 days.

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