in USA or Canada

white cabbage salad

updated

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Ingredients for 8 servings:

  • 1 head of white cabbage (approx. 1.2 kg)
  • 3 carrots
  • 1 lemon(s)
  • 80 g salad cream (up to 20% fat)
  • 250 g low-fat yogurt
  • 50 ml milk, low-fat
  • 1 tbsp apple cider vinegar
  • salt and pepper
  • 2 tsp sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

American Coleslaw, suitable for WW

Clean the white cabbage, quarter it, remove the stalk, and cut or grate it into fine strips. Finely grate the peeled carrots. For the dressing, squeeze the lemon. Mix the juice with the salad cream, yogurt, milk, and vinegar, and season with salt, pepper, and sugar. Fold in the white cabbage and carrots and mix well. Let the salad chill for at least 2 hours, but preferably overnight. Season again with salt and pepper just before serving. The salad has a PP value per person.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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