Greek Yogurt Coleslaw

Name: Greek Yogurt Coleslaw
Total time: 20 min
Yield: 905 g
Ingredients: Squeezed Lemon Juice 20 ml; Allulose Liquid 40 spoon; Whole Grain Mustard 15 g; Brown Rice Vinegar 20 ml; Coarse Salt 10 g; Maeil BIO Greek Yogurt 100 g; Raw Carrot 200 g; Raw Cabbage 500 g

Cook 20 min Difficulty EASY 347 kcal

#diet #low sugar #high protein #low calorie #Mediterranean diet

Ingredients

Main ingredients

Squeezed Lemon Juice 20 ml
Allulose Liquid 2 spoon
Whole Grain Mustard 15 g
Brown Rice Vinegar 20 ml
Coarse Salt 10 g
Maeil BIO Greek Yogurt 100 g
Raw Carrot 200 g
Raw Cabbage 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 94.35 g 74%

Protein 18.58 g 14%

Fat 6.83 g 12%

Serving size 905g

Cooking steps

1

Sprinkle coarse salt and vinegar over the cabbage and carrots and let them marinate for 20 minutes.
2

Squeeze out as much liquid as possible from the marinated cabbage and carrots.
3

Add the remaining ingredients to the cabbage and carrots and mix well.

Greek Yogurt Coleslaw

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