Coleslaw Salad
Makan Tengah Hari • Malaysia
How to Make Coleslaw Salad (Traditional & Healthy Version)
Coleslaw Salad, known for its crisp and refreshing qualities, has found its way into Malaysian lunch tables, especially during festive gatherings and family meals. While its origins might be Western, Malaysians have embraced this salad, infusing local flavors and ingredients to create a vibrant, healthy dish that complements our multicultural cuisine. The use of fresh, crunchy vegetables like kubis (cabbage), lobak merah (carrot), and daun ketumbar (coriander leaf) brings both nutrition and a burst of local color to the plate. Malaysian Coleslaw Salad is typically served as a cooling side dish to grilled meats or spicy rice dishes, providing a delightful balance to the bold flavors of sambal and rendang. Our version uses a light, yogurt-based dressing instead of heavy mayonnaise, lowering calories while maintaining the creamy texture. The addition of limau nipis (lime) juice and a touch of madu (local honey) offers a sweet-tangy twist that is uniquely Malaysian. This healthy salad is perfect for those seeking a nutritious, vegetarian-friendly lunch that is both light and satisfying.
Bahan-bahan(untuk 1 medium bowl (about 200g) per serving)
- 2 cups Kubis (Cabbage) (finely shredded)
- 1 cup Lobak Merah (Carrot) (grated)
- 1/4 cup Daun Ketumbar (Coriander leaves) (chopped) - pilihan
- 1/4 cup Bawang Besar (Red onion) (thinly sliced) - pilihan
- 1/2 cup Lada Benggala (Red bell pepper) (thinly sliced) - pilihan
- 1/3 cup Low-fat Greek yogurt (for dressing)
- 1 tbsp Limau Nipis (Lime juice) (freshly squeezed)
- 1 tsp Madu (Honey) (local honey)
- 1/4 tsp Garam (Salt)
- 1/4 tsp Serbuk Lada Hitam (Black pepper) (freshly ground)
Arahan
- 1
Prepare all vegetables by washing thoroughly. Shred the kubis (cabbage) and grate the lobak merah (carrot). Slice bawang besar (red onion) and lada benggala (bell pepper) thinly.
5 minutes
Use a mandoline or sharp knife for even, fine slices.
- 2
Combine the shredded cabbage, carrot, red onion, bell pepper, and daun ketumbar (if using) in a large mixing bowl.
3 minutes
Toss gently to avoid bruising the vegetables.
- 3
In a small bowl, mix low-fat Greek yogurt, limau nipis (lime juice), madu (honey), garam (salt), and serbuk lada hitam (black pepper) to create the dressing.
3 minutes
Taste and adjust seasoning—add more lime for tanginess or honey for sweetness.
- 4
Pour the yogurt dressing over the vegetable mixture. Mix well until all vegetables are evenly coated.
2 minutes
Use two forks to gently toss for a light, airy salad.
Kenapa hidangan ini sihat
Choosing this Coleslaw Salad means opting for a dish that is low in calories and rich in nutrients. The yogurt-based dressing replaces high-fat mayonnaise, significantly reducing unhealthy fats while boosting protein and gut-friendly probiotics. The abundance of fresh vegetables ensures you get plenty of fiber, supporting digestion and satiety. It’s a great way to enjoy Malaysian flavors while staying health-conscious.
This Malaysian Coleslaw Salad is packed with dietary fiber, vitamins C and A from cabbage and carrots, and contains probiotics from Greek yogurt. The use of local honey and lime not only lifts the flavor but also adds antioxidants. The salad is low in saturated fat and cholesterol, making it ideal for maintaining a balanced diet. Each serving provides essential minerals like potassium and calcium, supporting overall wellness.
Petua
- 💡Tip 1: Shred cabbage finely for the best texture.
- 💡Tip 2: Always use freshly squeezed limau nipis for maximum flavor.
- 💡Tip 3: Let the salad chill briefly before serving to enhance the taste.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 24 hours. Stir before serving to redistribute dressing. Best consumed fresh for optimal crunch.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
