I don't know about you but for me I really don't like coleslaw. You know the kind....too much mayo...wilted, soggy vegetables, tastes like glue.
Well I'm here to tell you there is a new coleslaw in town and it's a game changer!
I adapted this recipe from Taste Magazine in that I added capsicum and modified the dressing by using fat free yogurt and low fat mayo. You can of course use the full fat variety if you wish.
I served this salad with grilled fish and home made chips the other night. I think it would be mind blowing inside a pull porked taco and this gem of a salad will brighten up any spread for a BBQ.
I hope you enjoy
1/2 small (300g) wombok (Chinese cabbage), shredded
1/2 small (500g) red cabbage, shredded
1 carrot, peeled, cut into matchsticks
1 red capsium, finely sliced
2 green onions, thinly sliced diagonally
1 cup beansprouts, trimmed
1 tablespoon sesame seeds, toasted
1/3 cup fresh coriander leaves
1/4 cup fat free natural yoghurt (you can use full fat as well)
2 tablespoons low fat mayonnaise (you can use whole egg mayo as well)
1 tablespoon sweet chilli sauce
1 teaspoon lime juice
Place wombok, cabbage, carrot, capsicum, onion, beansprouts, sesame seeds and coriander in a bowl.
Whisk together yoghurt, mayonnaise, sweet chilli sauce and lime juice in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Serve.