Wowza! What a day.
I left home this morning at 5am, and didn’t get home from my Brisbane work trip until after 8pm! A long day indeed. While I enjoy travelling for work, it can be quite disruptive to my routine at times, particularly with respect to training. But hey, I guess there is always tomorrow right???
Rather than bore you with pictures of the toasted ham/cheese/tomato sandwich I threw together for dinner (which was exactly
what I felt like for dinner – but was rather dull from a blogging perspective) I thought I would share with you another one of the salads we served at the recent birthday party
But not your average coleslaw – a coleslaw with a difference.
Natural yoghurt, dijon mustard, fresh dill, white wine vinegar and lemon juice combined…
To make a rich creamy dressing without the usually calorific mayonnaise!
Stirred through purple and green cabbage, carrots and celery…
Crunchy and creamy. Just how a good coleslaw should be. And, with the added bonus of having extra flavour but minus the calories.
Another healthy take on an old classic if you will 🙂
Coleslaw with yoghurt dill dressing
- 1/4 green cabbage, shredded
- 1/4 purple cabbage, shredded
- 3 carrots, grated
- 1/2 bunch celery, sliced finely
- 1 cup natural yoghurt
- 2 tbs dijon mustard
- 1 tbs white wine vinegar
- 2 tbs lemon juice
- handful of chopped dill
- Place the salad ingredients in a large bowl and stir to combine.
- In a separate bowl, whisk the yoghurt, dijon, vinegar, lemon juice and dill.
- Pour dressing over the salad and stir until well combined.
What about you? Do you have a favourite coleslaw recipe?
Happy Baking 🙂