Saturday, 8 September 2012
Red Cabbage Coleslaw
Autumn is a grateful season - there's so many colorful root vegetables to cook. Coleslaw is one of my favorites, so when I came across this Red Cabbage Coleslaw-recipe, I just needed to try it right away. This is a low-calorie-recipe by Charlotte Hartvig, she has used low-fat yogurt instead of mayonnaise. One portion contains around 200 kcalories.
The recipe recommends grating carrots and cutting the red cabbage into thin slices.
I used a mini food processor to chop the red cabbage and the carrots - that worked very well.
I added a little more seasoning to the yogurt, as well as used some dried cranberries for decoration.
Ingredients (for 2 persons):
200 g red cabbage
200 g carrots
250 g thick yogurt
1.5 tsp mustard
0.5 tsp curry
0.5 tsp paprika
salt, pepper and sugar / honey / stevia to taste
1 tbsp of dried cranberries
1 tbsp pumpkin seeds (or other seeds)
1. Chop the red cabbage with a mini food processor, then do the same with the carrots.
2. Mix the chopped red cabbage and carrots together in a bowl.
3. In another bowl, mix the yoghurt with the spices and salt - taste, and eventually some add sugar / honey / stevia.
4. Roast the pumpkin seeds on a dry frying pan for a minute or two.
5. Mix the seasoned yogurt together with the chopped red cabbage and carrots.
6. Garnish the Red Cabbage Coleslaw with roasted pumpkin seeds and dried cranberries.
Red Cabbage Coleslaw is an ideal side dish to a lunch, a dinner or to a picnic.
I have taken Red Cabbage Coleslaw-luchpack to my work - I a prepare a double portion to the dinner the evening before, so I have some to take with me at the work the day after.
P.S. Red Cabbage contains a lot of vitamin C ;-)