Coleslaw by Regina Weedon

Dietary Guidelines: , , , , ,

Print Friendly, PDF & Email




  • 350 g red cabbage
  • 350 g cabbage
  • 185 g bean shoots, washed
  • 250 g sweet corn, drained
  • 2 red gala apples, washed and grated
  • 100 g red capsicum, washed, seeds removed and diced
  • 2 carrots, peeled and finely julienned


  • 1 cup natural yoghurt
  • 3 teaspoons mild English mustard
  • salt and pepper
  • 2 teaspoons lemon juice


  1. Using a mandolin, sharp knife or food processor, finely slice all the cabbage. Place in a large bowl and add the bean shoots, corn kernels, grated apple, red capsicum and carrot.  Mix until combined.
  2. To make the dressing, mix the yoghurt, mustard, salt, pepper and lemon juice in a small bowl until combined.
  3. Add the dressing to the coleslaw mix just before serving. Dressing the salad just before serving will keep the coleslaw crisp, and prevent it from becoming soggy.


Gluten Free: Use gluten free mustard

Low Lactose: Use lactose free yoghurt

Diabetic Friendly: Serve with lean BBQ meat or chicken


Nutritional Analysis

Per serve: fat 0.9 g | saturated fat 0 g | protein 7.2 g | carbohydrate 38.4 g | sodium 296 mg | energy 962 kJ (230 Cal) | GI high

Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon.

Click here to find out how to purchase this book





You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.