This article was written for Annabel & Grace, which is now part of Rest Less.
Healthier (but still very good) coleslaw
Ingredients serves 8
Half finely sliced white cabbage
2 carrots, peeled and grated
Red onion, large, finely sliced
100g full fat Greek yoghurt (use fat free if you prefer)
Juice half lemon
3 tsp cider vinegar
Half tspn caraway seeds
Handful freshly chopped basil
2 tbspns pomegranate seeds (I freeze the rest in a plastic bag and use them as I need them – works brilliantly)
How to prepare
Mix the cabbage, onion and carrots in a large bowl.
In a small bowl, blend the vinegar and lemon and pour over the vegetables.
Add the yoghurt and mix so that everything is coated evenly. Then mix in the caraway seeds, pomegranate seeds and fresh basil.
Season with salt and pepper. Cover and chill until you are ready to serve. By the way, it seems to keep perfectly well in the fridge for at least two days.