Ingredients
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1/2 (about 750g) Chinese cabbage, finely shredded
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2 celery sticks, thinly sliced
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1 red capsicum, quartered, deseeded, thinly sliced crossways
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1 large carrot, coarsely grated
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1 Lebanese cucumber, halved lengthways, thinly sliced
dressing
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125g low-fat cottage cheese
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1 egg
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1 tablespoon white wine vinegar
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2 teaspoons Dijon mustard
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1 small garlic clove, crushed
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Pinch sugar
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80g (1/3 cup) sour light cream
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Salt & ground black pepper, to taste
Method
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1To make the dressing, place the cottage cheese, egg, vinegar, mustard, garlic and sugar in a blender. Blend until completely smooth. Place the sour cream in a small bowl and gradually stir in the egg mixture. Season well with salt and pepper.
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2Place the cabbage, celery, capsicum, carrot and cucumber in a large bowl. Toss well to combine.
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3Add dressing to coleslaw and toss until well combined. Taste and adjust seasoning if needed.
Source: taste.com.au
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