#loveyourleftovers. Eat the rainbow with this slaw! A great base for a simple salad lunch by topping with your favorite protein, or a delicious and colorful side dish. If you prefer a creamy slaw, add in a spoonful of plain yoghurt.
Dressing
Option 1
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
¼ teaspoon mustard
¼ teaspoon honey
Option 2
2 teaspoons rice wine vinegar
1 teaspoon water
1 teaspoon soy sauce
¼ teaspoon honey
1 teaspoon sesame oil
½ teaspoon extra-virgin olive oil
Slaw
¼ cabbage
½ bok choy
½ apple
1 carrot
½ capsicum
Method
1. Whisk your choice of dressing in a medium bowl.
2. Shred cabbage until you have about 2 cups worth; remove 1cm end from bok choy and thinly slice; grate apple and carrot; thinly slice capsicum. Add all to bowl with dressing. Toss to combine and season to taste.
3. Top with your choice lean protein, such as shredded chicken or canned tuna for an easy and delicious lunch salad.
Nutritional Info (dressing option 1)
Energy (kJ): 753
Energy (Cal): 180
Carbohydrate (g): 16.6
Protein (g): 4.3
Fat (g): 10.1
Saturated Fat (g): 1.6
Sugars (g): 15.2
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