I'm not overly fond of coleslaw heavily laden with mayonnaise, in fact, we often say it's too 'clarty'!
Although I often make a slaw with a honey and mustard dressing, I wanted to create one that was creamy but still light and fresh.
In this slaw, I've mixed Greek yoghurt with apple cider vinegar, lemon juice and a drizzle of olive oil. Be careful not to use black pepper to season your dressing, as I've found that can overpower the subtler flavours.
I've used a wide range of ingredients for this slaw, but you could just use white and red cabbage and carrot. I tend to vary it, depending on what's in the bottom of the fridge!
It goes particularly well with oily fish such as mackerel, but is a great side for a variety of dishes and is healthy too!
For the salad:
300g white cabbage
300g red cabbage
200g carrots
1 red onion
½ fennel bulb
Handful of radishes
Chives (to garnish)
For the dressing:
125ml greek yoghurt
1½ tablespoons of apple cider vinegar
1 tablespoon of lemon juice
½ teaspoon of Dijon mustard (optional)
Salt
- Top and tail and core the cabbages, then thinly slice by hand or use a mandolin on a very low setting.
- Top and tail the fennel, cut in half and then remove the core. Thinly slice.
- Top and tail and peel the carrots, then cut into thin strips.
- Top and tail the onion and radishes and thinly slice.
- Mix all of the salad ingredients together.
- Place all the dressing ingredients into a jug or jar and mix/shake well to combine.
- Pour some of the dressing over the salad and mix to combine, adding more dressing as required.
- Top with finely chopped chives.
