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Perfectly crunchy coleslaw

  • Preparation Time6 mins
  • Serves4
  • DifficultyEasy
1/3 napa cabbage, shredded, about 450g
2 medium carrots, peeled and grated
1 fennel bulb, thinly sliced
1 belgian chicory spear, thinly sliced
110g dried cranberries
110g toasted pine nuts or pistachio nuts
340ml plain yoghurt
2 tbsps sour cream
3 tbsps maple syrup or honey
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp salt
1) In a large bowl, mix together the shredded cabbage leaves, carrots, fennel, chicory, cranberries and pine nuts.

2) In a small bowl, combine the yoghurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.

3) Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

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