Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… we’re setting you up for any summer BBQs and salads with a quick and easy to make coleslaw recipe. Perfect as a side to burger and chips, or a refreshing kick to add to your salad.
- 6 tbsp plain yogurt
- ½ tsp Dijon mustard
- 2 tbsp mayonnaise
- 1⁄4 white cabbage
- ¼ red cabbage
- 2 carrots
- 1⁄2 onion
- Pinch of paprika
- Mix the yogurt, mustard, paprika and mayonnaise together in a bowl.
- Using a grater, shred the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
- Store in an airtight container in the fridge. The lunchbox should last up to 3 days.
Tip! Trying to watch your waist? Swap your mayo to low-fat for the same taste with half the calories.