Give the coleslaw 2 - 3 hours to develop and mingle the flavours but do not leave it longer. The cabbages lose their crispness and release a rather bitter juice into the dressing.
this coleslaw serves 4
6 level tablespoons low-fat natural yoghurt
1/2 small onion, peeled and grated
2 level teaspoons mustard powder mixed with water
1/4 level teaspoon caraway seeds
1/8 level teaspoon dried dill weed
Freshly ground black pepper
1/4 pound white cabbage, finely shredded
1/4 pound red cabbage, finely shredded
1 small carrot, peeled and coarsely grated
1/4 small green pepper, de-seeded and sliced lengthways into thin strips
1/4 small red pepper, de-seeded, and sliced lengthways into thin strips
1. Combine the yoghurt, onion, mustard, caraway and dill in a large dish, and season with pepper. Mix in the white and red cabbage, the carrot and the peppers, stirring thoroughly to coat everything with the dressing.
2. Cover the dish and chill in the refrigerator for 2 - 3 hours, stirring occasionally.
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