45minutes, 30 of them waiting
171Calories
10gProtein
1serving
White cabbage and carrot, finely cut, in a dressing that tastes of mayonnaise and is half yoghurt. It gets better overnight.
Ingredients
Forserving
- 200 gWhite cabbage
- 60 gCarrots
- 60 gGreek yoghurt, 0% fat
- 20 gMayonnaise, light (1 tbsp)
- 5 gMustard (1 tsp)
- Cider vinegar, salt, pepper, a pinch of sugar
How to make it
- Cut or shred the cabbage very finely, coarsely grate the carrot.
- Mix the cabbage with salt and leave for ten minutes, then squeeze it out firmly.
- Stir together the yoghurt, mayonnaise, mustard, a tablespoon of vinegar, pepper and sugar and fold through the cabbage and carrot.
- Leave for at least 30 minutes.
One tip
Salting and squeezing softens the cabbage without cooking it. Without that step it stays raw and hard.
Nutrition per serving
| Calories | 171 |
|---|---|
| Protein | 10 g |
| Fat | 5 g |
| Carbs | 22 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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