My friend, Mandy invited me to visit her allotment. Regular readers will know that I have been dabbling at growing vegetables for a while. I can honestly say that Mandy’s allotment inspired me to give it a go!
Any time I visit, I am gobsmacked by the range of amazing fruit and veg that she manages to grow. I came away with a beautiful red cabbage, beetroot and a range of kale leaves. After making myself a healthy snack of Kale crisps, I decided to make a healthy coleslaw. I had been introduced to Glenisk fat-free protein yoghurt and decided to try using it instead of mayo (you can use any fat-free thick yoghurt). I mixed it with Dijon mustard and lemon juice and was delighted with the results
- 150g red cabbage
- 75g raw beetroot, peeled
- 75g carrot
- 75g red apple
- 1/2 a small red onion (around 50g)
- 4 tbsps fat-free natural yoghurt (I used Glenisk strained protein yoghurt)
- 2 tsps Dijon mustard
- 2 tbsps lemon juice
- 1/2 tsp salt (optional for taste)
- Finely shred the cabbage
- Grate the apple, beetroot and carrot
- Finely slice the red onion
- Mix all the ingredients together in a large bowl
- In a separate bowl, mix together the yoghurt, mustard, lemon juice and salt
- Add the yoghurt mix to the dry ingredients and mix well
- Serve and enjoy!
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