Coleslaw
This Coleslaw is fresh, crunchy and full of flavour. The dressing uses a mix of Greek yogurt and mayo for a lighter, tangy finish that still feels rich and creamy. It’s the perfect side for tacos, BBQs or grilled meats.
Serves
4
Prep time
15 minutes
Cooking time
0
Helpful Tips
Storage
Keep coleslaw in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving to refresh the dressing.
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Substitutions
- Yogurt: Swap for sour cream or use all mayonnaise for a richer dressing.
- Herbs: Use dill, chives or coriander instead of parsley.
- Lime juice: Lemon juice works well too.
Helpful Tips
Storage
Keep coleslaw in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving to refresh the dressing.
Substitutions
- Yogurt: Swap for sour cream or use all mayonnaise for a richer dressing.
- Herbs: Use dill, chives or coriander instead of parsley.
- Lime juice: Lemon juice works well too.
Ingredients
For the Coleslaw:
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 carrot, cut into thin matchsticks or coarsely grated
- 2 spring onions, thinly sliced
- 2 tbsp flat-leaf parsley, roughly chopped
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tsp Dijon mustard
- Juice of ½ lime
- 1 tsp honey
- Salt and pepper, to taste
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
215
kcal
Protein
4
g
Carbohydrates
14
g
Fat
16
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a small bowl, whisk together the mayo, Greek yogurt, Dijon mustard, lime juice, honey and a pinch of salt and pepper until smooth.
- In a large mixing bowl, combine the green and red cabbage, carrot, spring onions, and parsley.
- Pour the dressing over the vegetables and toss well to coat.
- Chill for 10–15 minutes before serving to allow the cabbage to soften slightly and the flavours to meld.
Ingredients
For the Coleslaw:
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 carrot, cut into thin matchsticks or coarsely grated
- 2 spring onions, thinly sliced
- 2 tbsp flat-leaf parsley, roughly chopped
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tsp Dijon mustard
- Juice of ½ lime
- 1 tsp honey
- Salt and pepper, to taste
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
215
kcal
Protein
4
g
Carbohydrates
14
g
Fat
16
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a small bowl, whisk together the mayo, Greek yogurt, Dijon mustard, lime juice, honey and a pinch of salt and pepper until smooth.
- In a large mixing bowl, combine the green and red cabbage, carrot, spring onions, and parsley.
- Pour the dressing over the vegetables and toss well to coat.
- Chill for 10–15 minutes before serving to allow the cabbage to soften slightly and the flavours to meld.
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