Photo of Cool coconut yogurt slaw by WW

Cool coconut yogurt slaw

Points® value
Total Time
17 min
15 min
2 min


Desiccated Coconut

25 g

Lime Juice, Fresh

2 tablespoon(s)

Chives, Fresh

1 teaspoon(s)


200 g


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)


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)


  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


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.