A Side Salad 'Slaw' That's Surprisingly Low In Fat
This lightly curried slaw is a flavour hit at Lo-Dough HQ. It will sit with meats, fish, kebabs, burgers - you name it. Perfect for a wrap (perhaps with sliced chicken or halloumi) or on the side of a savoury fish cake/fritter - you should definitely look at making your own slaw instead of buying the usual cheap mayo-drenched shop-bought stuff. Our twist on regular slaw here is a light curry seasoning. The flavour profile it brings is comparable to the dressing you would find coronation chicken, albeit without any sweet fruit additions or mango chutney.
It just works - the crunch of the raw veg, the tang of the dressing and the mild heat of the curry and mustard will perk up any plate.
Keto-Friendly Salad
This fantastic side can be tweaked to suit any diet. We've gone with a low-fat slimming option, by swapping out the usual slaw staple - mayonnaise, for fat-free yoghurt. But if you wanted slightly fewer carbs in the dish and an increased amount of fat (for keto) just switch back to mayonnaise. Made this way, a portion will come in at 5 carbs.
We can't recommend this trying this one enough - it's ready to go in 5 minutes, so you've got no excuse!
Ingredients
For the salad
- 200g of red cabbage, finely shredded
- 200g of white cabbage, finely shredded
- Half a medium white onion, finely sliced
- 1 medium carrots, in fine matchsticks
For the dressing
- 60g of fat-free yoghurt
- Two teaspoons of curry powder
- A teaspoon of cider/white wine vinegar
- A teaspoon of dijon mustard
- Salt & pepper
Method
- Mix all the dressing ingredients in a jug/bowl until well combined.
- Arrange the salad ingredients in a bowl. Add the dressing and combine thoroughly.
- Serve immediately (or store in the fridge for up to three days).
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