Crispy Coleslaw

By author photo Jenny Craig Team

vegetarian

This Crispy Coleslaw recipe, is the perfect side dish for our Jenny Craig Crumbled Fish & Wedges.

Serves 2

Ingredients

  • 1 cup chopped red or white cabbage
  • ½ cup grated carrot
  • ½ cup celery, finely chopped
  • ¼ cup radish, finely sliced
  • ¼ cup chopped fresh parsley or fresh coriander
  • Cracked black pepper, to taste

Dressing:

  • ½ cup low fat buttermilk*
  • ¼ cup lemon juice
  • 1 clove garlic, crushed (optional)
  • Cracked black pepper, to taste

Method

1. Combine cabbage, carrot, celery, radish, pepper and parsley in a large mixing bowl.

2. For the dressing combine all ingredients in a jar and shake to combine, or in a small bowl and stir.

3. Pour dressing over the salad.

4. Toss salad to coat. Enjoy with Jenny Craig’s Crumbed Fish & Wedges!

Note: If you don’t have buttermilk you can use ½ cup of skim milk with 1 tsp of white vinegar as an alternative.

Jenny Craig Client Information

Grocery count (per serve): ¼ Milk serve

*Use from your Milk serves.

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