Autumn Coleslaw
This vibrant and crunchy salad combines a variety of textures and flavors, from the nutty seeds to the creamy dressing and fresh vegetables. With a mix of julienned celeriac, carrots, and thinly sliced red cabbage and apples, every bite is a delightful mix of sweet and savory. Tossed together with a tangy yogurt-mayo dressing and topped with toasted seeds, this salad is both refreshing and satisfying.
— Constant Cookbook
Ingredients
- handful mixed seeds (we used sunflower, linseed and pumpkin)
- splash of tamari
- 4 tbsp low-fat natural yogurt
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp flat-leaf parsley , chopped
- 1 celeriac , peeled, julienned or grated
- 3 carrots , peeled, julienned or grated
- ½ red cabbage , very thinly sliced
- 2 eating apples , thinly sliced
Instructions
- Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
- Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.
Cook Time
2M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 237 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.36 milligram of sodium
Comments
No comments found.