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Alright, don’t linger, let’s approach this kale coleslaw with yoghurt dressing menu with 14 elements which are undoubtedly easy to find, and we have to process them at the very least through 3 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - Kale Coleslaw with Yoghurt Dressing:
- Make ready 2 of large stems of Kale *thick stems removed, thinly sliced
- Get 1 of Carrot *thinly sliced into strips
- You need 2-3 leaves - Red Cabbage *thinly sliced
- Make ready 1 of small Beetroot *thinly sliced into strips, rinsed
- Get 2 tablespoons for Seeds *e.g. Pepita (Pumpkin Seeds), Sunflower Seeds, Sesame Seeds
- Require - Dressing
- Give 3 tablespoons Plain Greek Yogurt
- Prepare 1 tablespoon of Japanese Mayonnaise
- You need 1/4 teaspoon Grated Garlic *OR 1/2 teaspoon Garlic Powder
- Need 1 tablespoon - White Wine Vinegar OR Lemon Juice
- You need 1 teaspoon Sugar *OR Honey, Maple Syrup, other sweetening
- Require 1/2 teaspoon - Herbs of your choice *I used dry Italian Herb Mix
- Make ready for Salt & Black Pepper
- Get *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 instructions:
- 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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