Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Cool coconut yogurt slaw by WW

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, level

Chilli, green or red

1 individual

Fat Free Natural Yogurt

6 tablespoons

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

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.

You might like

You might like