Shopping list
100g carrot, julienne cut
100g beets, julienne cut
1/4 red cabbage, grated
1 small shallot, chopped finely
2 small eating apples, sliced
60g low-fat natural yogurt
30g mayonnaise
1 teaspoon Dijon mustard
1 tbspoon lemon juice
1 tbspoon pine nuts
1000g new potatoes
250g thinly sliced pork roast
A fresh coleslaw makes a very tasty and easy to prepare meal for a busy Saturday. The red cabbage and beetroot give the salad an earthy autumn flavour. Serve it with baked new potatoes in their skins and thinly sliced pork roast.
Buy the potatoes optional pre-cooked, the pork roast sliced. Carrots and beets you can also buy already made julienne sliced, at the supermarket. The salad will taste perfect if you make it a day in advance, then the flavours will blend.
Day 1: How to make the Autumn salad
Place the carrots and the beetroot in a big bowl.
Grate the shallot and the red cabbage into the bowl as well.
Peel and core the appels, slice them thin and add to the bowl.
Juice the lemon and chop the parsley fine.
Stir mayonnaise, lemon juice and mustard into the yogurt.
Stir the finely chopped parsley into the yogurt dressing too.
Pour the dressing on to the salad and toss it lightly until combined.
Day 2: how to complete the dish
Fry the potato wedges in a tablespoon butter golden brown.
Dress the plates and sprinkle pine nuts on the salad.