Coleslaw is a great low carb salad. But - the mayonnaise dressing can be high in fat. Most commercial low fat mayonnaise is diluted down - often with water and starchy thickeners to keep the consistency.
|Curried Coleslaw and Vegetarian Lincoln Sausages|
I prefer to dilute mayonnaise myself. I usually put a dollop of mayonnaise into a small bowl and add soy milk slowly watching that it doesn't get too runny.
|Ingredients for creamy curry dressing|
I often add fresh herbs mustard or curry powder as in this recipe. The curried dressing is reminiscent of one used in - Coronation chicken.
Adding soy milk to the mayonnaise helps decrease the fat content but keeps the dressing nice and creamy.
This particular coleslaw is a slight departure from traditional carrot and cabbage. I grated courgette and cabbage and added some finely sliced lettuce and diced green peppers.
We had our curried coleslaw with vegetarian sausages, in this instance - Cauldron brand - Lincolnshire sausages.
|Reduced fat mayonnaise dressing|
Refer to recipe page - here - for older recipes and baking ideas.
Labels: blog, Curried Coleslaw and Vegetarian Lincoln Sausages, DIY reduced fat mayonnaise, low GI, low carb, meat free, recipes, sugar free, vegetarian, vegetarian protein