About this recipe: Everyone loves coleslaw, and this fresh-tasting version will be sure to appeal to the whole family. Made with white cabbage, carrot and radishes, it is flecked with spring onions, sweet sultanas and roasted peanuts, and tossed with a creamy dressing that is healthily low in fat.
Toss 1 cored and diced red-skinned dessert apple with 2 tbsp lemon juice, then stir into the coleslaw with 1 tsp caraway seeds. * Add 100 g (3½ oz) canned or thawed frozen sweetcorn. * Lightly toast 1 tbsp pumpkin seeds and 2 tbsp sunflower seeds under the grill and use to garnish the coleslaw in place of the herbs. * For a celeriac coleslaw, use 250 g (8½ oz) peeled celeriac, cut into matchstick strips, instead of white cabbage. Flavour the yogurt and mayonnaise dressing with 2 tsp wholegrain mustard, or 1 tsp Dijon mustard and 1 tbsp mango chutney. * For a red cabbage and blue cheese coleslaw to serve 4–6, mix together 200 g (7 oz) finely shredded red cabbage with 150 g (5½ oz) tiny cauliflower florets, 150 g (5½ oz) grated carrot, ½ finely chopped red onion and 50 g (1¾ oz) dried cranberries or cherries. Make the dressing by mashing 150 g (5½ oz) plain low-fat yogurt with 115 g (4 oz) crumbled St Agur cheese and seasoning to taste. Garnish with 2 rashers of lean back bacon, derinded, grilled until crisp and cut into thin strips.
Roasted peanuts are a delicious and nutritious addition to this recipe. New research suggests that a daily intake of peanuts, peanut butter or peanut (groundnut) oil may help to lower total cholesterol, harmful LDL cholesterol and triglyceride levels and thus help to protect against coronary heart disease. * Home-made coleslaw not only looks and tastes far superior to shop-bought coleslaw, but it will be much lower in fat.
A, B1, B6, C, E, niacin * folate * calcium, copper, potassium