Light and creamy napa coleslaw
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- Prep Time15 mins
- Total Time15 mins
- Makes8 Servings
© Royalty-Free/Masterfile
If you've always thought coleslaw was ho-hum, wait until you try it with sweet apple and crisp fennel. The unexpected flavour combo is completely addictive.
Ingredients
2 apples, preferably Granny Smith
2 lemons
2-Jan napa cabbage, or 1/4 red cabbage, shredded
2 colourful bell peppers, or 1/2 fennel bulb
1 cup mayonnaise
1/2 cup plain yogurt, or sour cream
1 tbsp celery seeds
1/4 tsp salt
Instructions
Core unpeeled apples, then julienne. Place in a large bowl. Add a squeeze of lemon juice and toss to coat. Thinly shred cabbage with a sharp knife and slice peppers. Add to apples. If using fennel, remove fronds and set aside. Cut out and discard fennel core. Place cut-side down on a chopping board, then thinly slice. Add to apple mixture.
For dressing, squeeze ¼ cup (50 mL) of juice from lemons into a small bowl. Stir in mayonnaise, yogourt, celery seeds and salt until evenly mixed. Drizzle over salad and toss until evenly coated. Cover and refrigerate until cold, at least 2 hours. Will keep well overnight. If using fennel, top salad with fronds just before serving.
Nutrition (per serving)
Calories 152, Protein 2g, Carbohydrates 14g, Fat 11g, Fibre 2g, Sodium 290mg.