For today’s post the wonderful +Karen Monkeyfooted Mummy who blogs over at Adventures of a Monkeyfooted Mummy is sharing a recipe post, one which I will be trying as I love coleslaw and as we have all just recovered from the Flu this is a great one to try.
Karen is a mummy to 3 wonderful children and she also hosts the Thankful Thursday’s linky over on her blog – why not link up this week? What are you Thankful for?
I’m Thankful this week for the power of friends who have rallied around to bring you some wonderful posts.
A rather long run of illness has left the Monkeyfooted parents rather wiped out, speaking to our health visitor recently she mentioned cabbage is packed full of goodness and to try having raw veg to give ourselves a boost as it retains more nutrients when uncooked.
So willing to try anything we’ve started eating lots of salads and following a bit of a Mediterranean diet (no hardship to me I’m loving the fresh salads, roasted meats and lovely veg) but my most favourite thing at the moment is coleslaw so here’s my recipe
Half a Red Cabbage
Half a White Cabbage
1Large Onion (I prefer red but white will works too)
4 large Carrots washed but I don’t peel
3 Dessert Spoons Greek yoghurt
3 Dessert Spoons Mayonaise
1 Teaspoon Wholegrain Mustard
Now I’m a bit of a sucker for a gadget so I use my ‘chopper’ I think it’s correct name is a mandolin but I love it, really gets everything just the right size, you could use a grater (which I did for my carrots) or food processor though.
Shred all the veg into a bowl, mix in yoghurt mayo and mustard cover and place in fridge for at least an hour to let the flavours develop.
Serve with a chunky salad and enjoy! It’s really helped us cram more veg into our diets and I think it’s helping our immune systems too (touch wood).