Crisp cabbage and snow peas add a satisfying crunch to this low-fat salad, while fresh basil gives it extra flavour.
Ingredients
- 70g (1/3 cup) Great Lakes Sun-Dried Tomatoes
- 85g (1/3 cup) 97 per cent fat-free mayonnaise
- 1 tablespoon wholegrain mustard
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons hot water
- 400g pkt Coleslaw
- 100g snow peas, trimmed, thinly shredded
- 175g shredded Roast Chicken
- 1/2 cup torn fresh basil leaves
- 1/2 small avocado, halved, stone removed, peeled, coarsely chopped
- Fresh basil leaves, extra, to serve
Method
- Step 1Place the tomatoes in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain. Thinly slice.
- Step 2Meanwhile, whisk together the mayonnaise, mustard, lemon juice and water in a bowl until well combined. Season with salt and pepper.
- Step 3Place the coleslaw, snow peas, chicken, basil and avocado in a bowl. Toss to combine. Add the tomato and dressing, and toss to combine.
- Step 4Divide the coleslaw mixture among serving dishes. Sprinkle with extra basil to serve.
- Low carb
- Low kilojoule
Nutrition
1108 kj
Energy
13g
Fat Total
2g
Saturated Fat
8g
Fibre
17g
Protein
47mg
Cholesterol
320.05mg
Sodium
15g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Alison Roberts
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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