American coleslaw

Ingredients for 4 servings:

• 1,200 g white cabbage
• 3 carrots
• 1 onion(s)
• 1 lemon(s)
• 150 g natural yogurt, up to 1.5% fat
• 100 g mayonnaise
• 100 ml milk or buttermilk
• 1 ½ tsp apple cider vinegar
• 1 pinch of salt
• Pepper to taste
• 1 tsp mustard
• 2 tsp cane sugar, or sugar
• 1 handful of parsley, fresh or dried

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Coleslaw is a typical side dish at a barbecue in America. WW, low-fat

Clean and quarter the white cabbage, remove the stalk, and finely shred or grate it. It’s easiest to do this using a food processor. Peel and finely grate the carrots. Finely slice the onion. For the dressing: Squeeze the lemon and mix the juice with mayonnaise, yogurt, milk, and apple cider vinegar. Season the dressing with 1 teaspoon of salt, pepper to taste, and sugar. Fold in the white cabbage and carrots and mix well. Shake well in a covered bowl. Refrigerate the salad for at least 2 hours and let it sit. Season again with salt and pepper before serving. Wash the parsley, shake it dry, and serve garnished with parsley. The salad goes perfectly with pulled pork burgers.