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As the weather gets warmer, and actually for once seems to be set to stay that way this week, I love to make my meals really summery and fresh. This is a little side dish that I tweaked from a Weight Watcher’s recipe from the magazine a long time ago. So here’s my summer slaw variation. When my tastes changed around age 19 I decided to stop being a fussy teenager and start trying foods I hadn’t actually tried since I was a young child but still maintained I didn’t like. Coleslaw was one of those, and though I do still like it, it is such a diet killer so this mayo-free, ultra light (in fact free on WW!) is my solution to the calorific dilemma. Serve at BBQs on top of homemade burgers, with fish dishes or it’s also particularly great with Asian inspired dishes due to the coriander, lemon and fish sauce flavours.

serves 2
1/2 red pepper
White cabbage to taste (I used around 1/8 of a full one)
1/2 small carrot
1/2 small mango
1/2 lemon, squeezed
1/2 red onion
1 tsp fish sauce
Coriander chopped, to liking

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The key with this is to slice as thinly as you can – I don’t use a mandolin because frankly, I value my fingers, but I used a peeler for the carrot and a sharp knife for the other veggies. I like to prepare it earlier in the day and let it sit in the fridge as it really seems to take in the Asian flavours. Enjoy!

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2 thoughts on “Summer Slaw

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