Eating more veg – Healthy Coleslaw #NewcastleCan

Last week’s organic veg bag included a giant cabbage which I’ve been struggling to use up. So yesterday I decided to make coleslaw. This is one of those foods I’ve been avoiding lately, I know the shop bought kind can include more calories than you’d expect, but I’ve always been put off making it because it seemed a bit faffy. Nevertheless I’m determined to eat healthier and stop wasting food, so I decided to give it a go. 

I settled on this recipe from BBC Good Food over all the others available online, mainly because I already had the ingredients in, but also because I know BBC recipes tend to be pretty straightforward to follow. I did however hit the usual “my kitchen doesn’t have such fancy gadgets” quandary and the “what does that mean?” worry during the making of it. 

The recipe calls for 1/2 a cabbage, 1/2 an onion and 2 carrots – “what does that mean?” I find recipes which are so vague a bit frustrating to be honest. Vegetables vary so much in size, how do you know how much they mean? 

As I knew it was a large cabbage I upped the other ingredients.

One medium onion, three mixed size carrots and half a huge cabbage.

I didn’t want too gloopy a coleslaw, so rather than doubling the ingredients I used heaped tablespoons where the recipe called for level (6 of natural yoghurt and 2 of mayo) and 1 teaspoon of mustard (I didn’t have Dijon so used English).

The recipe tells you to grate the veg in afoog processor or box grater – “my kitchen doesn’t have such fancy gadgets!” I do hovever have a fairly bog standard elderly cheese grater which is what I used instead. 

Its surprisingly hard work to manually grate that amount of veg, and I had to deal with the fact that the kitchen was pebble-dashed with fragments of cabbage, carrot and onion afterwards! However it was effective and I was pleased with the end result.

Low fat, low gloop, tasty coleslaw. Not bad for a first attempt!

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