Red cabbage slaw
150 g, thinly sliced
4 large, diced
1 individual, trimmed and diced
2 medium, coarsely grated
0% fat natural Greek yogurt
Lemon Juice, Fresh
½ zest(s) of 1
1 tablespoons, chopped
- 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.
- 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.
- 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.
- Drizzle the dressing over the coleslaw mixture and serve with the sunflower seeds scattered over.