Whether you’re a fan of vinegary coleslaw or creamy coleslaw, this kefir based dressing is sure to please. Use the shredding blade of the food processor for the cabbage and carrots if you’d rather spend your time washing the machine than slicing with a chef knife.
Recipe by Chef Sophia Doria. Brought to you by PC.
cups (2 L) thinly sliced cabbage
cup (250 mL) shredded carrots
cup (50 mL) chopped fresh parsley
shallot, thinly sliced
cup (250 mL) PC Plain Kefir
Tbsp (25 mL) canola oil
Tbsp (25 mL) red wine vinegar
Tbsp (15 mL) honey
tsp (2 mL) salt
tsp (1 mL) freshly ground black pepper
Per serving: 60 calories, fat 3 g, sodium 150 mg, carbohydrate 7 g, fibre 2 g, protein 2 g
Stir together cabbage, carrots and parsley in large bowl. Whisk together shallot, kefir, oil, vinegar, honey, salt and pepper in another bowl; pour over cabbage mixture and toss to coat. Let stand for 15 minutes before serving.