Being pregnant can be awkward at times.. Food such as prepared coleslaws in supermarkets often doesn’t state whether the mayonnaise contains pasteurised egg or not and therefore it’s probably best to avoid.
That being said I ended up making a very simple slaw at home last week..it didn’t have any mayo so instantly the calories are reduced (not that I’m currently counting) and it just tasted very light and fresh so without further waffle here you go:
1/4 of smallish red cabbage (thinly sliced or shredded)
1/4 of smallish white cabbage (thinly sliced or shredded)
1 small red onion (finely sliced)
1 carrot (grated)
4tbsp of natural yoghurt (I used low fat as that’s what I had)
1.5 tbsp of white wine vinegar
1tbsp of olive oil
Seasoning – I used sea salt, cracked Sichuan peppercorns and a teeny amount of dried chilli flakes
The method is easy – combine your yoghurt, vinegar, oil and seasoning in a bowl and mix well before adding the remaining ingredients. Stir well until your dressing is a pale purple colour.. Pretty! Add more vinegar/seasoning if required.
This served two adults as an accompaniment to a main meal with a little leftover for a light lunch the next day.