Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
738
Calories
29g
Protein
16g
Fat
117g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon reduced-calorie mayonnaise
- 1 tablespoon low-fat Greek style yoghurt
- 1 thin slice of white cabbage, shredded (to give a handful)
- 1 small carrot, grated
- 2 spring onions or a slice of onion, chopped
- 20g reduced-fat cheddar cheese, finely chopped or grated
- Parsley, chopped (optional)
- 1 large wholemeal pitta bread
Directions
1
In a bowl, mix the mayonnaise and yoghurt.
2
Add the vegetables, cheese and parsley (if using). Mix well. Information: The coleslaw keeps well in the fridge so make it the evening before to help with the morning rush!
3
Carefully split open the pitta bread and fill with the coleslaw. Information: Simply double the quantities if you have 2 lunchboxes to prepare.
Recipe sourced from
nhs_uk