Description
This Easy Homemade Coleslaw is a creamy, crunchy, and refreshing side dish made with cabbage, carrots, and onion in a tangy mayonnaise and yoghurt dressing. It’s quick to prepare and perfect for barbecues, picnics, or everyday meals.
Ingredients
1/2 white cabbage, finely shredded
1 red onion, thinly sliced
3 carrots, peeled and grated
15 g (3 tsp) chives, finely chopped (optional)
For the dressing:
100 g (3.5 oz) mayonnaise
100 g (3.5 oz) natural yoghurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Instructions
- Remove the outer leaves and core from the cabbage, then finely shred it.
- Peel and thinly slice the red onion, and peel and grate the carrots.
- In a bowl, whisk together the mayonnaise, yoghurt, Dijon mustard, and apple cider vinegar until smooth.
- Combine the cabbage, onion, and carrots in a large mixing bowl.
- Pour the dressing over the vegetables and mix until evenly coated.
- Stir in the chopped chives, then taste and adjust seasoning if needed.
- Chill for 10 minutes before serving to allow the flavors to blend.
Notes
Use Greek yoghurt for a thicker, creamier dressing or all yoghurt for a lighter version.
Add celery seeds, chopped apple, or nuts for extra flavor and texture.
For sweetness, stir in a teaspoon of honey to the dressing.
To prevent a watery coleslaw, salt and rinse the vegetables before mixing.
Store in the fridge for up to 3 days; keep dressing separate if making ahead.
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 180
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
