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