Fridge Friend Recipes
Creamy Egg and Coleslaw Salad Bowls recipe
A fresh, creamy egg salad with crunchy coleslaw and yoghurt dressing. It is light but filling, with plenty of texture and flavour in every forkful.
15 min · Easy · British Jump to method
Ingredients
- 4 large Eggs
- 200 g Coleslaw
- 80 g Greek Yoghurt
- 5 g Butter
- 1 pinch Salt
- 1 pinch Black pepper
- 1 tsp Lemon juice
| Nutrition | Per serving |
|---|---|
| Calories | 241 kcal |
| Protein | 12.8 g |
| Carbohydrates | 9.8 g |
| Fat | 16.1 g |
| Saturated fat | 5.8 g |
| Fibre | 1.9 g |
| Sugar | 8.1 g |
| Sodium | 326 mg |
Why this works
A moderate-calorie, protein-containing salad bowl with relatively high fat and low fibre, made more balanced by the yoghurt but still likely salt-sensitive.
Protein from eggs and yoghurt. Eggs and Greek yoghurt provide a useful amount of complete protein, which supports satiety and muscle maintenance.
Contains some calcium and B vitamins. Greek yoghurt contributes calcium, while eggs supply B12 and other B vitamins important for energy metabolism.
Watch the salt and saturated fat. Added salt and butter, plus the egg yolks and coleslaw dressing, increase sodium and saturated fat compared with a lighter salad.
Method
- Boil the eggs for 8 to 9 minutes, then cool, peel and chop them.
- Stir the Greek yoghurt into the coleslaw to make a creamy dressing.
- Fold in the chopped eggs and season with salt and black pepper if using.
- Spoon into bowls and serve chilled or at room temperature.
- Add a little extra yoghurt on top if you like a creamier finish.
Other Coleslaw Recipes
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Creamy Pepper and Egg Tray Bake with Coleslaw
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Crispy Bacon Salad Bowl with Peppers and Greek Yoghurt Dressing
20 min · A fresh, satisfying salad bowl with crispy bacon, sweet red pepper and crunchy coleslaw tossed in a tangy Greek yoghurt dressing. Quick to make, it’s a lively lunch or light dinner with a good mix of savoury and creamy flavours.
Creamy Coleslaw and Yoghurt Salad Bowl
10 min · A crisp, creamy salad bowl that pairs crunchy coleslaw and sweet orange pepper with a tangy yoghurt dressing. Finished with mozzarella for a satisfying, fresh lunch or light dinner.
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