Coleslaw Protein Salad
This refreshing coleslaw protein salad combines cabbage, a fibre-rich cruciferous vegetable packed with antioxidants, and hung curd, a protein-rich probiotic that supports gut health. It’s a nutritious and tangy twist to regular salads—perfect start to your meals
Ingredients:
Shredded Cabbage (green and/or red): 150g
Shredded Carrots: 50g
Prozuca powder (vanilla): 50g
Hung Curd: 50g
Apple Cider Vinegar: 5-10ml
Mustard (Dijon or yellow): 5g
Salt: To taste
Black Pepper: To taste
Fresh Parsley or Coriander, finely chopped (for garnish, optional): 5g
Method:
In a large mixing bowl, combine the shredded cabbage and shredded carrots.
In a separate small bowl, whisk together the hung curd, Prozuca powder, apple cider vinegar, mustard, salt, and black pepper until completely smooth and well combined. The mixture should have a creamy, slightly thick consistency.
Pour the Prozuca dressing over the shredded cabbage and carrots.
Toss gently but thoroughly until all the vegetables are evenly coated with the dressing.
Taste and adjust seasoning if necessary.
For best flavour, cover and refrigerate the coleslaw for at least 30 minutes before serving.
Garnish with fresh chopped parsley or coriander before serving, if desired.
Note: You can use the Prozuca dressing as a dip for other salad recipes.
1 bowl
Values/serving
157
Energy (kcal)
9.2
Protein (g)
19.2
Carbohydrate (g)
4.8
Fat (g)
6.8
Fibre (g)