Healthier coleslaw

Even though there is an autumnal nip in the air and the wafting smokey fragrances of barbecues pervading the air are consigned to history, I still love to eat coleslaw. It’s creamy, has a satisfying crunch and, with the addition of a few pomegranate seeds, a sweet pop every now and then. Trouble is, I absolutely love mayonnaise – especially homemade – but it is so calorific. Obviously working on the principle of moderation in all things, I should be able to indulge in it now and again, but after a glass or two I find moderation seems to disappear from my vocabulary! So that’s why I set to in my kitchen a few days ago to find a healthier alternative. After being tried, tested and approved by my (slightly fussy) Husband and Son, here it is.

Healthier (but still very good) coleslaw

Ingredients serves 8
Half finely sliced white cabbage
2 carrots, peeled and grated
Red onion, large, finely sliced
100g full fat Greek yoghurt (use fat free if you prefer)
Juice half lemon
3 tsp cider vinegar
100g sultanas
Half tspn caraway seeds
Handful freshly chopped basil
2 tbspns pomegranate seeds (I freeze the rest in a plastic bag and use them as I need them – works brilliantly)

How to prepare
Mix the cabbage, onion and carrots in a large bowl.
In a small bowl, blend the vinegar and lemon and pour over the vegetables.
Add the yoghurt and mix so that everything is coated evenly. Then mix in the caraway seeds, pomegranate seeds and fresh basil.
Season with salt and pepper. Cover and chill until you are ready to serve. By the way, it seems to keep perfectly well in the fridge for at least two days.