Chicory, carrot and dill coleslaw
- Published: 2 Feb 17
- Updated: 18 Mar 24
It wouldn’t be a proper buffet spread without a crunchy coleslaw to serve alongside ham or cold meats.
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Serves 6
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Hands-on time 20 min
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Ingredients
- 3 thinly sliced red chicory
- ½ shredded red cabbage
- 2 granny smith apples, halved, cored and finely sliced
- 2 grated carrots,
- Large bunch of chopped fresh dill
- Small bunch of chopped fresh parsley
- 400g Greek yogurt,
- 1 crushed garlic clove
- 100g good quality mayonnaise
- Juice and zest of 2 limes
- Good pinch of salt and pepper
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Method
- In a large bowl mix together the chicory, shredded red cabbage and sliced apples. Add the grated carrots, chopped dill and parsley.
- In a large measuring jug mix together the Greek yogurt, garlic, mayonnaise, lime juice and zest and the salt and pepper.
- Stir the yogurt mixture into the sliced vegetables and season to taste.
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- Recipe from December 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 267kcals
- Fat
- 20.1g (5.6g saturated)
- Protein
- 5.5g
- Carbohydrates
- 13.9g (12.6g sugars)
- Fibre
- 3.9g
- Salt
- 0.2g
delicious. tips
This coleslaw is best served on the day but will keep for up to 12 hours, covered, in the fridge. Stir through the dill and parsley just before serving.
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