Chicory, carrot and dill coleslaw

Name: Chicory, carrot and dill coleslaw
Yield: Serves 6
Cuisine: British recipes
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

Published: 2 Feb 17
Updated: 18 Mar 24

Test kitchen approved

It wouldn’t be a proper buffet spread without a crunchy coleslaw to serve alongside ham or cold meats.

Serves 6
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

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.

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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Chicory, carrot and dill coleslaw

Ingredients

Method

Nutrition

delicious. tips

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