When you buy coleslaw from the shop, it is full of mayonnaise which I’m not a fan of and is often filled with additives and preservatives. My coleslaw has no mayo meaning that it is suitable for a dairy free diet and for people with lactose intolerance. You could make your own mayonnaise and use that rather than my light dressing, but bear in mind that this will contain more calories even though it is still pretty healthy.
Mine is very flexible – you can change the vegetables, dried fruit, nuts and seeds that you use according to your taste buds.
- 300g cabbage, shredded
- 2 large carrots, grated
- 125g radish, grated
- 30g nuts (I’ve gone with cashews)
- 30g seeds (I’ve used chia but pumpkin or sunflower seeds would be a great choice)
- 30g sultanas or raisins
- 25ml apple cider or white wine vinegar
- 25ml olive oil
- 3 finely chopped spring onions
- Mix all of the ingredients in a bowl. If you are preparing your coleslaw in advance it might be worth leaving the nuts on top as they will lose their crunch if they are in the mixture.
Nutrition (For 1/4 of the coleslaw, following the recipe exactly):
- Calories: 209kcal
- Fat: 11.6g (Saturated Fat: 1.5g)
- Cholesterol: 0mg
- Protein: 5.7g
- Sodium: 59.5mg
- Carbohydrate: 22.8g (of which 10.3g is sugar)
- Fibre: 7.7g
- Net carbs (carbohydrate – fibre): 15.1g