How to make the ultimate crunchy coleslaw

27th May 16 | Xpose Magazine

Summer is finally here and with it, barbecue time. XPOSÉ Magazine have your barbecue menu sorted… 

Crunchy coleslaw

Serves 4


3 carrots

1 medium white cabbage, outer leaves and

core removed

1 small onion, finely sliced

3 tbsp low-fat natural yoghurt

2 tbsp mayonnaise

1 tbsp wholegrain mustard

Salt and black pepper


1 Remove the peel from the carrots and discard. Use the peeler to strip the carrots into ribbons.

2 Use a sharp knife to shred the cabbage as finely as you can.

3 Place the carrots and cabbage in a bowl with the onion, yoghurt, mayonnaise and mustard.

4 Mix well and season to taste with salt and lots of black pepper.


Per Serving 129kcals, 3.4g fat (0.6g saturated), 22.8g carbs, 11.9g sugars, 4.6g protein, 7.4g fibre, 0.228g sodium



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