Oxheart cabbage coleslaw with apple and mango, together with green onions, and a dollop of zingy crème fraîche, lemon and Greek yogurt is light and refreshing.
Course
Salad, Side Dish
Category
American
Prep Time25minutes
Total Time25minutes
Servings4
Calories206kcal
AutorElle
Ingredients
For the salad:
1small oxheart cabbage,outer leaves removed and sliced thinly using a mandoline, core discarded (200 g sliced)
1small kohlrabi,trimmed, peeled and cut into thin strips
1Granny Smith apple,peeled, cored, quartered and thinly sliced
1ripe but firm mango,sliced thinly and diced
4green onions,sliced thinly (including green part)
For the dressing:
4tablespoonscrème fraîche
2tablespoonsGreek yogurt
2tablespoonsfresh squeezed lemon juice
1tablespoonextra-virgin olive oil
sea salt,to taste
Method
Place the cabbage, kohlrabi, apple, mango and green onion in large salad bowl; set aside.
In a small bowl, add the crème fraîche, yogurt, lemon juice, olive oil and salt. Whisk together until completely combined.
Pour the dressing over the salad and toss until fully coated.
Can be served immediately, otherwise refrigerate for 15-20 minutes to allow the flavors to fully develop. Enjoy!
Notes
This recipe makes for great leftovers, as it can be kept in the refrigerator for 2-3 days in a sealed container - and tastes just as great!