American coleslaw
Healthy and diet recipes
Ingredients
- 1 cabbage (even better if you choose fresh cabbage)
- 2 medium size (300 g) carrots (also made from finer new beets)
- 1 small onion
- 20 g horseradish mayonnaise (this much mayonnaise will fit)
- 50 ml milk
- 350 g plain yogurt
- juice of 1 lemon
- 1 teaspoon salt (for the dressing)
- 1 tablespoon salt (for salting cabbage)
- 50 g honey
Instructions
- Remove the outer leaves from the cabbage and any that are damaged or dirty. Cut out the core. I put it in a food processor and cut it into larger pieces that the processor could handle. I recommend you do the same, as it makes it easier. But if you don't have a food processor, a cheese grater with large holes will also work, although it will be very tiring. Put the grated or chopped cabbage in a large bowl and salt it thoroughly to release the juice.
- Leave to stand for 10 minutes.
- Peel the carrots and chop them in a food processor or grate them. Set aside.
- Chop the onion into very small cubes.
- Take a large mixing bowl that will hold the cabbage. Add the honey and yogurt, then pour in the milk and lemon juice. Add salt and mix thoroughly. Taste it. It should have a sweet flavor, but you can adjust the proportions of the ingredients to suit your taste.
- Thoroughly squeeze the juice out of the shredded cabbage by hand, then add it to the yogurt mixture. Add the shredded carrots as well. Mix thoroughly.
- Put it in the refrigerator and leave it for at least 3 hours to improve the flavor. (But it's okay if you leave it overnight).
- Stir well before consumption.
Calories and macros
1 serving
Energy: 151 calories
Protein: 6 grams
Carbohydrates: 24 grams
Fat: 3 grams