Spicy Coleslaw

The inspiration for this spicy coleslaw came from Melbourne’s food truck scene and how loaded baked potatoes often feature at these events (and are such a treat). Pair this salad with the Jenny Craig Cheesy Baked Potato.

Ingredients

• 2 cups white cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 1 carrot, grated 2 sticks celery, finely chopped
• 2 spring onions, chopped
• 4 tbsp fresh coriander, chopped

Dressing:

• 2/3 cup low fat Greek yoghurt
• 2 tbsp water
• 1-2 tsp Sriracha sauce (or any spicy chilli sauce)
• 1 tbsp lime juice

Method

1. Make the coleslaw by placing white cabbage, red cabbage, carrot, celery, spring onion, and coriander into a bowl. Set aside and prepare the dressing.
2. Make the dressing by combining the low fat Greek yoghurt, water, Sriracha sauce and lime juice.
3. When ready to serve, pour the dressing over the coleslaw and stir to combine.

Grocery count (per serve): 1/4 Milk Serve

TIP: If you’re making this salad as part of your meal prep for the week, be sure to portion out the dressing in small containers so your salad stays fresh throughout the week!

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 100 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.