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The perfect pairing for your meat of choice, this fresh and delicious purple slaw can be made in minuites, keeps well and if the perfect addition to almost any savoury meal.
Ingredients
- 1 Large purple carrot (approx 100g), coarsley grated
- 100g Red cabbage, finely shredded (easiest to use a mandolin)
- 1/2 Red onion, finely sliced
- 120g low fat greek yoghurt
- 1 heaped teaspoon Dijon mustard
- A squeeze of lemon
- Salt and pepper to taste
Instructions
- in a large mixing bowl, mix the yoghurt, mustard, and lemon juice, to make a thick dressing. Add a generous pinch of salt and freshly ground black pepper, and bring together.
- Add the grated ingredients, and mix thoroughly until evenly coated with the yoghurt.
- At this point taste your slaw - you may wish to add more salt or mustard for flavour, or more yoghurt if you prefer a creamier slaw.
Notes
By all means, any of the vegetables can be substituted for their non- purple versions - although the purple veg are far more nutrient dense and make for an eye catching fresh looking slaw. I dont use mayonnaise as I like my slaws very light, but you can substitute a tablespoon of the yoghurt with a quality mayo for a silkier finish. This slaw keeps in the fridge for a few days and is perfect with barbecued meats, sausages, burgers, and all red meats.
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