Mixed Cabbage Coleslaw
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
85 g/3 oz red cabbage 85 g/3 oz hard white cabbage 55 g/2 oz green cabbage 96 2 carrots, about 175 g/6 oz, peeled and grated 1 white onion, finely sliced 2 red apples, cored and chopped 4 tbsp orange juice 2 celery sticks, trimmed and finely sliced 55 g/2 oz canned sweetcorn kernels 2 tbsp raisins FOR THE DRESSING 4 tbsp low fat natural yogurt 1 tbsp chopped fresh parsley pepper.
1 Discard the outer leaves and hard central core from the cabbages and shred finely. Wash well in plenty of cold water and drain thoroughly 2 Place the cabbages in a bowl and stir in the carrots and onion. Toss the apples in the orange juice and add to the cabbages together with any remaining orange juice, and the celery, sweetcorn and raisins. Mix well. 3 For the dressing, mix the yogurt, parsley, and pepper to taste, in a bowl then pour over the cabbage mixture. Stir and serve as 4 portions.
calories per portion 92