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The ingredients needed to cook Kale Coleslaw with Yoghurt Dressing:
- Prepare 2 large stems of Kale *thick stems removed, thinly sliced
- Take 1 Carrot *thinly sliced into strips
- Get 2-3 leaves Red Cabbage *thinly sliced
- Get 1 small Beetroot *thinly sliced into strips, rinsed
- You need 2 tablespoons Seeds *e.g. Pepita (Pumpkin Seeds), Sunflower Seeds, Sesame Seeds
- Provide Dressing
- You need 3 tablespoons Plain Greek Yogurt
- Provide 1 tablespoon Japanese Mayonnaise
- Use 1/4 teaspoon Grated Garlic *OR 1/2 teaspoon Garlic Powder
- Get 1 tablespoon White Wine Vinegar OR Lemon Juice
- Use 1 teaspoon Sugar *OR Honey, Maple Syrup, other sweetening
- Provide 1/2 teaspoon Herbs of your choice *I used dry Italian Herb Mix
- Provide Salt & Black Pepper
- Provide *Note: 'My Buttermilk Dressing' is also good for this salad. Find it at https://cookpad.com/uk/recipes/12506033-my-buttermilk-dressing
Instructions to make Kale Coleslaw with Yoghurt Dressing:
- Place all the Dressing Ingredients in a small bowl, mix well and season with Salt and Pepper.
- In a large bowl, combine all vegetables. Drizzle in the dressing and mix thoroughly. Add extra Salt & Pepper if required. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
- Add the Seeds and combine well and serve.
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