Coleslaw and Salad
This salad consists of cabbage, lettuce, carrot, red capsicum, onion, herbs and yoghurt. Coleslaw is a great accompaniment to barbecued meats and roast chicken, although any cold meat would also go well. I like to use cold silverside or turkey.
Serves 4-6 as a side dish
Ingredients:
2 ½ cups finely shredded cabbage
2 cups lettuce sliced
2 medium carrots peeled and grated
1 medium red capsicum, thinly sliced
1 medium onion
½ cup green shallot finely chopped
Black pepper, oregano, parsley
1 ½ cups Natural Yoghurt
Mild mustard to serve
1 boiled egg, ½ tomato to garnish (optional)
Method:
Combine all vegetables together in a large bowl. Add herbs if desired.
Cover the bowl with plastic wrap and store in the refrigerator and dress the salad with the yoghurt just before serving. Mix well.
Tip: I serve this with any cold meat but particularly like the flavour of tender
cooked silverside as this meat gives a nice salty tang without added table salt.
Bon Appetit
Previous page: Diabetic Recipes
Next page: Discriminatory Medical One-liners