Coleslaw and…

How can coleslaw transform the most worthy vegetable into a foodie indulgence?  So this is not quite so indulgent as the unctuous stuff you have with your Christmas buffet but to say that it is largely cabbage, the hero of the high fibre diet, and still darned tasty I’m a fan.  And so as a variation on your simple ‘meat and salad’ meals it works really hard.  Add it alongside other salad ingredients or just dollop it alone with your meat and you’ll add flavour and chompiness to even just a simple pork chop, a tuna steak, a nice piece of sirloin... etc

  • Half a cabbage - shredded
  • 2 carrots - grated
  • ½ red onion - chopped
  • 6 tbsp. of 0%fat yogurt
  • ½ tsp. celery or sesame seeds are a nice touch
  • (½ tsp. of curry powder – for curried coleslaw only!!)

For the ‘mayo’

  • 1 raw egg yolk
  • 1½  tablespoons of Dijon mustard
  • 3 tablespoons of 0%fat fromage frais
  • Salt and pepper

You start by making a mayonnaise then add the yoghurt to it.  Whisk together the egg yolk and mustard with a pinch of salt and pepper in a nice big mixing bowl.  Then start adding the fromage frais, little by little.  Once it’s nice and thick add in the yogurt.

If you’ve got a grater attachment on a food processor that’ll make short work of the cabbage, carrot and onion.  Otherwise chop the cabbage and onion, as finely as you can and grate the carrot.  Add these three to the yogurt mix with some celery seeds and stir it up.  It’ll keep for about three days in the fridge.  Stir some curry powder into the mix if you’re having it with Tandoori chicken.  Lucky you.