There are two ways i love to serve this simple slaw, with a creamy dressing and a fresh crisp dressing,both of which are listed below. This coleslaw is good with fish, chicken, on a salad and is simple. If you don’t dress the coleslaw it will keep in the fridge for 4-5 days. Just add the dressing before you serve.
1 small white onion
1 large carrot
1/4 of a large white cabbage or half of a small
- Peel and half the onion then slice as thinly as you can (we use a mandolin slicer but you could always use a food processor on a blade setting)
2. Peel the carrot and grate into a large bowl.
3. slice the cabbage as thinly as you can (again you can do this by hand, with a mandolin or food processor)
4. Toss together in a bowl.
Dressing 1: Mix together 1 tbsp light mayonnaise, 2 tbsp low fat Greek yogurt or natural yogurt with 1 tsp mustard powder and a pinch of salt and pepper.
Dressing 2: (light and fresh) 1tbsp olive oil, 2 tbsp white wine vinegar. Just add to your dressing before serving