Low-carb white cabbage and celery slaw

Low-carb white cabbage and celery slaw with white cabbage, celery, walnuts and a creamy quark dressing – crunchy, fresh and great for everyday meals.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 260 kcal per serving
• Protein: 12 g
• Fat: 17 g
• Carbs: 12 g

Ingredients

• 400g white cabbage
• 200g celery
• 50g walnuts
• 100g low-fat quark
• 2 tbsp apple cider vinegar
• 1 tsp mustard
• 1 pinch of sea salt

Method

You’ll need: frying pan · chopping board · knife

1. Remove the outer leaves from the white cabbage and cut it into very thin strips. This makes the slaw more tender and helps it take on the dressing.
2. Wash the celery, pull off any tough strings if needed and slice it thinly. Roughly chop the walnuts.
3. Briefly toast the walnuts in a dry frying pan until fragrant. Take them out straight away so they don't darken further.
4. Stir the low-fat quark, apple cider vinegar, mustard and sea salt into a smooth dressing. If you like, let it stand briefly so the flavours come together.
5. Mix the white cabbage and celery thoroughly with the dressing. Fold in the toasted walnuts only at the end so they stay crunchy.
6. To serve, let the slaw stand briefly, then put it on plates fresh. Good as a side or as a light lunch.

Good to know

A slaw like this lives on contrast: crunchy, creamy, a little tangy. It tastes like simple cooking that still isn't boring.

Swaps

Low-fat quark → Greek yoghurt (a little more fat, usually creamier) | Walnuts → pecans (milder in flavour, also contain unsaturated fats) | Celery → fennel (similarly fresh, also provides some potassium) | Apple cider vinegar → lemon juice (fresher acidity, provides some vitamin C)

Allergens

Contains milk and walnuts (tree nuts); mustard is also one of the allergens that must be labelled. Fine for children when finely cut, and fine in pregnancy with fresh, properly handled ingredients. Contains: celery.