Ingredients
3 small carrots / 2 large carrots
A quarter of a white cabbage
1 and a half small white onions
Half a cup of natural low fat yogurt
Quarter of a cup of low fat mayonnaise
Around a dessert spoon of Tabasco
Salt and pepper
This is to make a large bowl of coleslaw- enough for a good dollop on 6 plates- you'll be surprised at how far this goes. Trust me.
Method
This is a stupidly easy recipe and something which always makes an appearance at my BBQs. Super cheap too which is always a bonus!
Now you can either use a blender using the slicing blade but I find it goes a little mushy and as I prefer a deli style coleslaw I use just a knife. It doesn't take long so don't be so lazy- get chopping!
I usually slice the carrot in half then half again so you have a quarter which you then need to slice. Half the onion and then slice thinly. With the cabbage you just need a quarter of it which you then need to thinly slice. You may find you need to chop the odd bit in half.
Add these all to a large bowl. I would then start on the sauce but if you have a few hours to kill then wait to make the sauce otherwise the juices from the vegetables will make it go very watery.
When you have finished your brew and prepping the garden for the party begin; it's time to start on the sauce.
I buy the large pots of yogurt and for this I would use a quarter of the tub for this coleslaw. I would then add around two dessertspoons of mayonnaise and a good helping of Tabasco then mix. Salt and pepper then add to your raw slaw.
Done, Dusted. Jobs a gooden',
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