Red cabbage slaw
1
Points®
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, extra large, trimmed and diced
Carrots, raw
2 medium, coarsely grated
Sunflower Seeds
4 teaspoon(s)
0% fat natural Greek yogurt
200 g
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
½ zest(s) of 1
Chives, Fresh
1 tablespoon(s), 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.
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