Photo of Red cabbage slaw by WW

Red cabbage slaw

1
1
1
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
If you’re used to serving slaw on the side, try this zero hero-packed version as a generous main-course salad. It’s vibrant, and full of crunch thanks to a sprinkling of toasted seeds.

Ingredients

Cabbage

150 g, thinly sliced

Tomato

4 large, diced

Cucumber

1 individual, trimmed and diced

Carrots, raw

2 medium, coarsely grated

Sunflower Seeds

4 teaspoons

0% fat natural Greek yogurt

200 g

Lemon Juice, Fresh

1 tablespoons

Lemon(s)

½ zest(s) of 1

Chives, Fresh

1 tablespoons, chopped

Instructions

  1. Put the red cabbage in a large bowl, add a large pinch of salt then toss to combine. Using your hands, vigorously massage the cabbage until it begins to soften and release some liquid, then set the bowl aside for 10 minutes.
  2. Drain the cabbage, squeeze out any excess liquid and pat dry with kitchen paper. Return the cabbage to the bowl, add the tomatoes, cucumber and carrots, then toss to combine.
  3. Meanwhile, toast the sunflower seeds in a dry frying pan over a medium heat for 2-3 minutes, until fragrant, then set aside. To make the dressing, combine all the dressing ingredients in a small bowl, then season to taste.
  4. Drizzle the dressing over the coleslaw mixture and serve with the sunflower seeds scattered over.

Notes

This coleslaw will keep in an airtight container in the fridge for up to 2 days.