When I was living in London, I used to love this healthy fast food chain called Leon.
They serve low GL, low saturated fat, wheat free, dairy free, gluten free and vegetarian options.
More than anything, I loved their Salsa Verde Grilled Chicken, which they served with brown rice and a healthy coleslaw that uses plain yogurt instead of mayonnaise for the dressing.
Brilliant idea isn’t it? The rich-creamy taste without the calories, sugar and oil. Plus you get your serving of probiotics!
I loved it so much I’d have it once a week. Now that I’m not in London anymore, the only coleslaw I can get here are the mayonnaise-laden, super-sweet variety and I hate it because it’s so rich and sweet it makes me barf. So unless I make it myself, I’m doomed to a life of bad coleslaw.
Thankfully, I was blessed with a bit of culinary know-how, so made an organic super foods version of it myself.
I personally think it tastes a lot better than Leon’s original slaw because I have given it a garlicky twist, used organic vegetables and grated them using Japanese graters (which yields a much thinner and finer cut, making it easier and more pleasant on the jaws).
I’ve also added pumpkin seeds and raisins to give it some nutty and tart character. Try to use organic ingredients, it makes a difference!
Jackie’s ‘Leon-inspired’ Super Slaw Recipe
Ingredients
- 3 cups of grated red cabbage
- 1 carrot, grated into thin strips
- 1/2 medium onion, sliced thinly (optional)
- 3 heaping tablespoons of plain yogurt
- 1 pip of minced garlic
- 2 ounces of pumpkin seeds
- 2 ounces of raisins
- Salt and black pepper to taste
Instructions
Grate your vegetables and put all the ingredients in a mixing bowl. Mix well and serve immediately or within the hour. Tip: If it gets a bit thick, just add some drinking water to loosen it up.
P/S: Some people don’t like raw onions, so if you’re one of them you can leave it out. It goes really well with chicken!
