Healthy coleslaw salad
INGREDIENTS
- 400 g white cabbage
- 220 g medium-sized carrots
- 100 g light cream cheese
- 2 tsp lemon juice
- 1 tsp mustard
- Salt to taste
- Black pepper to taste
METHOD
- Wash and peel the cabbage and carrots, then finely grate them. For a quicker process, a food processor can be used.
- In a bowl, mix cream cheese with mustard and lemon juice until smooth. Add the grated vegetables, season with salt and pepper to taste, and stir well.
- For the best flavor, let the coleslaw chill in the refrigerator for at least 3 hours to allow the flavors to meld.