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Ingredients - Kale Coleslaw with Yoghurt Dressing:
- Get 2 - large stems of Kale *thick stems removed, thinly sliced
- Make ready 1 Carrot *thinly sliced into strips
- Make ready 2-3 leaves - Red Cabbage *thinly sliced
- Require 1 - small Beetroot *thinly sliced into strips, rinsed
- Prepare 2 tablespoons of Seeds *e.g. Pepita (Pumpkin Seeds), Sunflower Seeds, Sesame Seeds
- You need - Dressing
- Take 3 tablespoons - Plain Greek Yogurt
- Take 1 tablespoon Japanese Mayonnaise
- Prepare 1/4 teaspoon - Grated Garlic *OR 1/2 teaspoon Garlic Powder
- Provide 1 tablespoon White Wine Vinegar OR Lemon Juice
- Make ready 1 teaspoon for Sugar *OR Honey, Maple Syrup, other sweetening
- Require 1/2 teaspoon - Herbs of your choice *I used dry Italian Herb Mix
- You need for Salt & Black Pepper
- Require for *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 steps:
- 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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