This Cabbage & Apple Salad is extremely filling & makes a perfect light lunch, accompanied by some freshly baked bread
"Eating For Sustained Energy" the wonderful South African cookbook which my friend Jo sent me for Christmas, & which this recipe comes fromMy dear friend Jo (you can visit her over at her blog “Memorable Meanders”) sent me a wonderful South African recipe book for Christmas called “Eating for Sustained Energy”.
The book is based on low GI (Glycemic Index) recipes, the GI being a measure of how carbohydrate affects blood glucose levels & the idea being that eating low GI foods will help regulate blood glucose levels, preventing energy dips and helping you to feel full for longer.
The book has some delicious looking recipes in it, including a wonderful chapter on breads, muffins etc – I can’t wait to try some of these recipes out !
In the meantime, I tried one of the salads from the book the other day – the “Cabbage & Apple Salad” which the book states is a deliciously different coleslaw, which is much lower in fat than the traditional one. It really was tasty, and I will definitely be making this one again -:
Cabbage & Apple Salad (from “Eating For Sustained Energy 1” by Liesbet Delport & Gabi Steenkamp)
1 red Apple (I used a green Apple)
1 green Apple
2 – 4 tbsp Lemon Juice
2 cups Cabbage, finely chopped or grated
4 tbsp plain, low-fat Yogurt
½ cup low oil Salad Cream or low oil Mayonnaise
1 – 3 tsp Sugar (optional)
2 tsp Sunflower seeds (I used Pumpkin seeds)
4 Lettuce leaves
Wash the apples, but don’t peel them. Slice thinly, or cube. Sprinkle with just enough lemon juice to prevent discoloration. Add the apple to the cabbage & mix lightly with a fork. For the dressing, mix the yogurt, low-oil salad cream & sunflower seeds. (Add 1 to 3 teaspoons of Sugar if it tastes too tart). Pour the dressing over the cabbage & apple, toss the salad & spoon into a container with a lid. Chill for 2 hours or longer before use. Serve the salad over the lettuce leaves.
(This recipe makes 4 large portions, or 6 smaller ones. It can be made the day before & kept in the fridge.)
The book is based on low GI (Glycemic Index) recipes, the GI being a measure of how carbohydrate affects blood glucose levels & the idea being that eating low GI foods will help regulate blood glucose levels, preventing energy dips and helping you to feel full for longer.
The book has some delicious looking recipes in it, including a wonderful chapter on breads, muffins etc – I can’t wait to try some of these recipes out !
In the meantime, I tried one of the salads from the book the other day – the “Cabbage & Apple Salad” which the book states is a deliciously different coleslaw, which is much lower in fat than the traditional one. It really was tasty, and I will definitely be making this one again -:
Cabbage & Apple Salad (from “Eating For Sustained Energy 1” by Liesbet Delport & Gabi Steenkamp)
1 red Apple (I used a green Apple)
1 green Apple
2 – 4 tbsp Lemon Juice
2 cups Cabbage, finely chopped or grated
4 tbsp plain, low-fat Yogurt
½ cup low oil Salad Cream or low oil Mayonnaise
1 – 3 tsp Sugar (optional)
2 tsp Sunflower seeds (I used Pumpkin seeds)
4 Lettuce leaves
Wash the apples, but don’t peel them. Slice thinly, or cube. Sprinkle with just enough lemon juice to prevent discoloration. Add the apple to the cabbage & mix lightly with a fork. For the dressing, mix the yogurt, low-oil salad cream & sunflower seeds. (Add 1 to 3 teaspoons of Sugar if it tastes too tart). Pour the dressing over the cabbage & apple, toss the salad & spoon into a container with a lid. Chill for 2 hours or longer before use. Serve the salad over the lettuce leaves.
(This recipe makes 4 large portions, or 6 smaller ones. It can be made the day before & kept in the fridge.)
