Coleslaw with brown beans and pumpkin seeds
Hearty coleslaw with brown beans and pumpkin seeds in a yoghurt dressing, balanced for Phase 3.
This coleslaw with brown beans and pumpkin seeds is a hearty, savoury take on the classic. Crispy pointed cabbage and carrot are combined with brown beans and briefly roasted pumpkin seeds, bound together by a fresh dressing of Greek yoghurt, mustard and apple vinegar. Filling, nutritious and yet light on the finish.
In Phase 3, there's more room for complex carbohydrates, and that comes in handy here. The brown beans provide slow-release carbohydrates, fibre and plant-based protein, whilst the pumpkin seeds and yoghurt further boost the protein value. That balance fits nicely within a protein diet, because the protein and fibre together create a long-lasting satisfied feeling. So you eat a complete, balanced meal.
Lovely with grilled chicken, a hard-boiled egg or as a filling lunch on its own.
Zo maak je het
- Lightly toast the pumpkin seeds in a dry pan.
- Mix the pointed cabbage, carrot and brown beans in a bowl.
- Whisk together the yoghurt, mustard and apple cider vinegar to make a dressing.
- Fold the dressing through the vegetables.
- Scatter the pumpkin seeds over the top and season with salt and pepper.
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