Ham and fresh coleslaw pittas

  • Serves: 4
  • Preparation time: 15 mins
  • Cooking time: 3 mins

Dairy Free Gluten Free Vegan Vegetarian

Better Health – Recipes – Healthier Families – NHS (www.nhs.uk)


    • 150g firm white cabbage, finely shredded
    • 1 carrot, grated
    • 2 spring onions, finely chopped
    • 2 tbsp low-fat natural yoghurt
    • 4 wholemeal pitta breads
    • 4 slices lean roast ham
    • 1 pinch ground black pepper
    • 2 handfuls cherry tomatoes
    • ΒΌ of a cucumber, sliced

Per serving (1/4 recipe)

  • 920kJ / 220kcal
  • 15g protein
  • 35g carbohydrate of which 8g sugars
  • 2g fat of which 0.7g saturates
  • 2.5g fibre
  • 1.1g salt


step 1

Mix together the cabbage, carrot and spring onions. Add the yoghurt and stir together. Season with black pepper.

step 2

Warm the pittas in a toaster or under the grill. Split them open and stuff each one with a slice of ham and the coleslaw.


For a vegetarian version, omit the ham and add 40g reduced-fat hard cheese to the coleslaw, either grated or cut into tiny cubes.

step 3

Serve each pitta with cherry tomatoes and cucumber.


Another time, use skinless roast turkey or chicken instead of ham.

Or add a seasonal twist. Some peeled and grated beetroot makes a great seasonal addition to the coleslaw!

All recipes