I like coleslaw but find many supermarket offerings dissatisfying (though I occasionally buy healthier ones). Raw white cabbage (and other veg) ought to be the basis of a healthy dish but much of the British coleslaw spoils this by being laden with mayonaise. I am not a real fan of mayonaise but the main issue I have is that it makes a light, healthy dish heavy!
We have often made dip sauces for raw vegetables or potato crisps using a mixture of yogurt and mayonaise. I have preferred those dominated by yogurt. Mrs Oregano did the same with yogurt and these says has eliminated mayo altogether... much to my approval! Normally our kids polish it off with their main course at great speed.
Serves 4-6 (depending what you do with it)
Ingredients
400 g white cabbage
200 g carrot
100 g/100 ml greek yogurt
dash of tabasco sauce
(optional) green pepper
(optional) handful chives
Method
1. Grate cabbage, then carrots (and optionally pepper) with food processor
2. Mix with the yogurt
3. Add dash of tabasco
4. Add finely chopped chives if in season.
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2007-04-07 @ 22:37