Red cabbage and coriander salad
Red Cabbage and Coriander Salad
This is my mum’s recipe and I make it all the time – it is so easy and incredibly tasty, always a winner! A vibrant new take on coleslaw!
Ingredients (serves approx 4)
½ red cabbage, finely shredded
2 large carrots, peeled and grated
1-2 apples, grated (skin on)
½ cup raisins
3 tbsp lite mayonnaise
1 tbsp apple cider vinegar
3 tsp ground coriander
Handful of fresh chopped coriander
How to make:
Put mayonnaise and apple cider vinegar into a jar and shake well to mix.
Combine dressing with the other ingredients, mix well, and all done!
Serve it up:
To make this a nutritionally balanced meal, add some protein. This is fabulous served with fish, chicken or any grilled meat.
If you plan to take the salad for lunch, have it with a boiled egg, or canned tuna, salmon, sardines or some cold lean meat.
For vegetarians, add some chickpeas, butter beans or kidney beans and a few nuts.
Adapt it:
Use currants or sultanas instead of raisins.
Instead of mayonnaise and apple cider vinegar, you can use 3 tbsp of lite sour cream and a light squeeze of lemon juice.
Add a can of chickpeas if you want a more filling salad.
Nutrition approx per serve
703 kJ | 168 kcals
28g Carbohydrates | 27g of which Sugars
3.0g Fat | 0.4g of which Saturated
3.3g Protein | 7.3g Fibre | 120mg Sodium
