Out of all the ‘diets’ out there, the clean eating lifestyle is the most straightforward. Basically you eat food that is not processed, not filled with fat or sugar, and is as natural as possible. It’s nothing fancy and new, in fact it’s pretty old school, which I love.
I want lunch recipes that I can make in bulk for the working week, are filling but don’t leave me feeling lethargic, and most importantly ones that I don’t feel disappointed with when I open my lunch container. Eating a salad can sound like a really healthy option, but there are often hidden ingredients like sugar in the dressings which defeat the purpose. This coleslaw is clean, fresh, and easy to make.
- Half a Green cabbage
- Half a Purple cabbage
- 1 Carrot
- 1 Cucumber
- 2 Grilled chicken breasts
- Sesame seeds for garnish
- 1 cup Greek yoghurt
- 1 TBS Organic dijon mustard
- Grate or finely chop the green and purple cabbage, and grate the carrot
- Dice the cucumber and chicken breast
- Mix the greek yoghurt and dijon mustard for the dressing
- Combine all the ingredients, then either mix through the dressing or dollop on top of the slaw
- Sprinkle over the sesame seads
The greek yoghurt gives the slaw a creamy taste, and the dijon mustard helps to add a pop of flavour- just make sure you are choosing an organic option or one with no added sugar.
This coleslaw is delicious and crunchy, not to mention colourful, so it’s a really nice dish to serve to guests as well.