Healthy Coleslaw Recipe with Toasted Almonds

Serves 2

Prep Time 30 mins 

(240kcal, 30g CHO, 12gP. 10.7g Fat) 

1/3 cup almonds, raw

1 cup flat-leaf parsley leaves and stems 

250g green or red cabbage 

2 carrots 

4T Dijon mustard 

2t maple syrup 

4T apple cider vinegar, unpasteurized 

¼ cup plain, low-fat, organic yoghurt 

2 pinches seas salt 

2 pinches ground black pepper

2T extra-virgin olive oil 

  1. Preheat oven to 180 degrees Celsius. Spread the almond on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in colour, 20 to 25 minutes. Remove from oven and let cool completely. Roughly chop the almonds and set aside.
  1. While the almonds are roasting, wash and trim the cabbage, removing any damaged outer leaves. Slice the cabbage as thinly as possible using a mandoline slicer, a sharp knife or a food processor with the shredding attachment. Shred the carrots as well using a julienne peeler, or simply grate the carrots. Place the prepared vegetables in a large bowl.
  2. Roughly chop the parsley leaves, finely mincing the stems. Add the parsley to the salad bowl.

To make the dressing

  1. Whisk together the mustard, apple cider vinegar, maple syrup, yogurt, salt, and pepper. Add olive oil or water if you prefer your dressing runnier. I find this also depends on the type of yogurt used. Add a generous amount of black pepper and stir to combine before serving.
  2. Add the toasted and chopped almonds to the cabbage mixture and drizzle the dressing over top to serve. 

Recipe and image source:



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