Splendid Salads equal Super Salads! To be eaten with or without accompanying dishes, salads make a perfect nutritional collection of ingredients for all-year-round consumption.
Andrew: And what better a way to celebrate this season than pulling together some easy to follow and delicious dishes to enjoy underneath Mother Nature’s canopy?!?
Dawn: My sentiments, exactly! Before we trundle headlong into the glorious season that Summer is, I want to add that salads aren’t just for Summer and can be an excellent and filling meal or accompaniment to a main meal throughout the year.
Andrew: Exactly! So, what are we preparing today to tantalise the taste buds, Dawn?
Dawn: A very easy, filling and healthy version of coleslaw that I dreamt up. So, without further-ado, I’m crack on.
Serves 4 persons as a main dish or generously, 8-10 people as an accompaniment
Half a white cabbage, washed, sliced and chopped
1 carrot, washed, peeled and grated
3 eating apples, washed and grated
50g of sultanas
14 dried prunes, chopped or cut into small pieces
300g-400g low fat or fat free natural yoghurt
Salt and pepper to season
- Put the white cabbage into a large mixing bowl.
- Gradually add the natural yoghurt and mix these two ingredients well together until you have achieved a consistency and texture you like.
Andrew: No mayonnaise, Dawn?
Dawn: No. I’ve just used a natural yoghurt which gives a very healthy ‘take’ on the traditionally used mayonnaise. So, offering a low fat and healthy version of coleslaw which benefits with extra taste being infused from the apples, prunes and sultanas.
Andrew: And this substituting natural yoghurt for traditional mayonnaise doesn’t negatively impact the flavours of the dish?
Dawn: Absolutely not, Andrew. What the natural yoghurt does do is add a similar consistency of texture as mayonnaise while not distracting in flavour from the other ingredients. And is a very low fat and healthy alternative.
- Next, add the shredded carrot and apples, sultanas and chopped prunes. Mix all these ingredients together until the ingredients are coated with the yoghurt.
- Season with salt and pepper as per your personal preference.
- Serve either as a small standalone meal for up to 4 people or as an accompanying dish to other salads, fish and/or meat dishes.
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