Ingredients
Coleslaw:
4 cups shredded kale
1/4 (250g) small red cabbage, shredded
2 medium carrots, peeled and grated
1 medium beetroot, peeled and grated
4 spring onions, thinly sliced
Coleslaw Dressing:
1/2 cup Vitasoy Greek Style Soy Yogurt – Plain
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Method
- Place kale, cabbage, carrot, beetroot and spring onion in a bowl and toss to combine.
- In a separate bowl, combine yogurt, lemon juice and mustard and season to taste.
- Place 1/3 of the vegetables in the base of a salad bowl. Drizzle with 1/3 of the dressing. Repeat layers. Serve immediately.
Slaw can be mixed with dressing like regular coleslaw although the beetroot will cause some colour bleeding. Add dressing to coleslaw just before serving to maintain the crunchy cabbage and carrot.
