Jamie Oliver Coleslaw With Yogurt Recipes

CABBAGE SALAD COLESLAW FROM JAMIE OLIVER

Steps:

• Cut the half of cabbage in half, cut off the basis, and then cut every piece in half again. Separate for about a half of inner leaves and put aside. The rest put together and slice at a low angle.
• Slice 1 onion into a thin halflings (for about ½ cm) by a 'pole to pole' method.
• Cut 2 carrots into thin slices (julienne).
• The same way cut 1 apple. For that cut off the bottom part for additional stability. Cut in circles and then slice. Throw the seeds away.
• Now add all the sliced ingredients in a big bowl and mix.
• Add juice from half a lemon and mix again. Taste, if it isn't sour enough, squeeze ¼ or ½ of a lemon.
• When ready to serve, add 2 tbsp of mayonnaise, salt, pepper and mix again. If it seems not enough of mayonnaise, (salad looks dry) add more.

COLESLAW WITH YOGURT DRESSING

Steps:

• Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
• Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
• Check seasonings and add the parsley just before serving.

HEALTHY COLESLAW

Steps:

• Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
• Will keep in the fridge for up to 3 days.