Kale Coleslaw with Yoghurt Dressing.
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Ingredients requirements - Kale Coleslaw with Yoghurt Dressing:
- Need 2 - large stems of Kale *thick stems removed, thinly sliced.
- Need 1 Carrot *thinly sliced into strips.
- Need 2-3 leaves - Red Cabbage *thinly sliced.
- You need 1 - small Beetroot *thinly sliced into strips, rinsed.
- Prepare 2 tablespoons - Seeds *e.g. Pepita (Pumpkin Seeds), Sunflower Seeds, Sesame Seeds.
- Provide of Dressing.
- Provide 3 tablespoons - Plain Greek Yogurt.
- Need 1 tablespoon Japanese Mayonnaise.
- Give 1/4 teaspoon - Grated Garlic *OR 1/2 teaspoon Garlic Powder.
- Require 1 tablespoon White Wine Vinegar OR Lemon Juice.
- Provide 1 teaspoon for Sugar *OR Honey, Maple Syrup, other sweetening.
- Provide 1/2 teaspoon Herbs of your choice *I used dry Italian Herb Mix.
- You need for Salt & Black Pepper.
- Require *Note: 'My Buttermilk Dressing' is also good for this salad. Find it at https://cookpad.com/uk/recipes/12506033-my-buttermilk-dressing.
Kale Coleslaw with Yoghurt Dressing start cooking:
- Place all the Dressing Ingredients in a small bowl, mix well and season with Salt and Pepper..
- In a large bowl, combine all vegetables. Drizzle in the dressing and mix thoroughly. Add extra Salt & Pepper if required. Cover with plastic wrap and refrigerate for 20 to 30 minutes..
- Add the Seeds and combine well and serve..
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