Crunchy Slaw with Creamy Yoghurt and Chilli

This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table. The creamy dressing has a healthy little zing to tempt the taste buds.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

1 large carrot thinly sliced into straws (ensure all vegetables are around the same size)

1 large red capsicum thinly sliced

½ red onion thinly sliced 

2 spring onions finely sliced

Approximately 10 -15 snow peas thinly sliced into straws

1 Lebanese cucumber thinly sliced into straws

½ red cabbage thinly shredded (may require more depending on size)

½ Chinese wombok OR green cabbage (if unavailable) thinly shredded (may require more depending on size)

1 cup baby spinach leaves 

2 tablespoons each of shredded mint and coriander leaves 

½ cup dry roasted cashews

6 sugar snap peas (for presentation)


Dressing:

250 ml natural Greek yoghurt

1½ cups of good quality egg mayonnaise

1 lime, freshly squeezed 

½ teaspoon finely grated lime rind 

2 teaspoons dried chilli flakes

 

Equipment

Large Bowl

Recipe

Combine all chopped salad ingredients in a large bowl and mix well. (This can be done ahead of time and covered with cling wrap until required).

Dressing: combine Greek yoghurt and mayonnaise in a bowl, add lime juice, grated lime and dried chilli. Stir until combined.

Pour over salad and mix well. Garnish with extra mint, coriander leaves, dry roasted cashews, and sugar snap peas.

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Halloumi Spring Salad with Chilli Yoghurt