Simple Dips & Sides: Homemade Coleslaw
The joy of a summer BBQ is never the same without a rich and creamy coleslaw. It is often served next to your greens and as part of your salad serving, but what if you discovered your ‘healthy’ coleslaw had more saturated fat than a portion of fries.
This is true of KFC’s coleslaw, as an example, which has 26g of saturated fat per serving. This deceptive side dish, is often made of fatty mayonnaise, and can undo all of your hard work when it comes to eating healthily and saying fit.
As someone who is simply not ready to give up on my coleslaw addiction, I had to find a way to indulge without piling on the pounds, and below I share a recipe I have been using for years.
The secret of my healthy coleslaw will take you by surprise because it’s just so easy! I substitute the mayonnaise for Greek Yoghurt and I use a controlled serving of brown sugar, rather than white.
Why would you go for the shop bought variety when the home-made version is so tasty, and can be made in less than five minutes? Scroll down to see the recipe and watch our easy to follow video tutorial.
Homemade Coleslaw Recipe:
Preparation time: 5 minutes
- Half a cup of Greek yoghurt (normal variety, not low fat)
- 3 & 1/2 tbsp of cider vinegar
- 1 tbsp sea salt
- 3 tbsp brown sugar
- 1/4 tbsp pepper
- 6 ounces shredded red and white cabbage
Add the Greek yoghurt to a large mixing bowl. Stir in the cider vinegar, salt, sugar and pepper. Stir until mixture is smooth.
Next, add your shredded cabbage in two parts, stirring as you go, until it is evenly coated.
Best eaten once it has been left to chill for an hour in the fridge. Eat within two days to enjoy at its best.