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.
If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.
