Prep time – 15mins
Cooking time – 0mins
Serves – 6
| Ingredients | Qty | Protein | Fat | CHO |
| Cabbage, green - 1 small | 1kg | 10 | 1 | 29 |
| Carrot - 2 large | 200g | 2 | 0.5 | 13.5 |
| Celery - 1 large stalk | 100g | 0.5 | 0 | 1 |
| Fresh herbs (e.g. dill) - 2 TBS chopped | 2TBS | 0 | 0 | 0 |
| Salt to taste (start with 1/2 tsp) | 1/2tsp | 0 | 0 | 0 |
| Mayonnaise (see recipe link below) - 1/3 cup | 1/3 cup | 0 | 64 | 2 |
| Total per serve | 1 | 2g | 11g | 8g |
SERVES – 6
per Serve: 140 cal / 570 kJ
Prepare the mayonnaise as per this recipe – or use a store bought one made with good quality oil.
• Shred the cabbage and carrot (use a food processor with grater attachment if available).
• Finely chop the celery.
• Combine the cabbage, carrot, celery, fresh herbs and salt in a large mixing bowl.
• Serve undressed with mayo on the side, or stir through the mayonnaise before serving.
• Store in the fridge if making ahead of time.
• Will keep for a few days in the fridge – add some protein for a quick lunch.
