Homemade Coleslaw

Name: Homemade Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Purple cabbage 2 cups; Cabbage 2 cups; Carrots 1 ¼ cup; Natural plain yogurt ¾ cup; Mayonnaise ½ cup; Apple cider vinegar 1 tbsp; Dijon mustard 1 ½ tbsp; Sugar 2 tsp; Chives minced to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Coleslaw is one of those sides that exists in two versions: the heavy, mayonnaise-laden kind that sits in a deli container, and the kind worth making at home. This one lands in the second category — cabbage and carrot as the base, with a dressing built on yogurt, mustard, mayonnaise, and chives that's sharp enough to cut through rich mains without disappearing into them. Red cabbage or green both work; most people use a mix for the color contrast.

It's the natural companion to pulled pork or pulled chicken, where you need something acidic and crunchy alongside the fat of the meat. But it holds its own as a standalone side for grilled fish or a simple weeknight dinner — and it improves slightly after an hour in the refrigerator once the dressing has had time to work into the cabbage. Make it ahead, keep it cold, and it's ready when everything else is.

INGREDIENTS

Ingredients for the salad: Purple cabbage 2 cups (250 g); Cabbage 2 cups (250 g); Carrots 1 ¼ cup (150 g)

for the dressing: Natural plain yogurt ¾ cup (200 g); Mayonnaise ½ cup (100 g); Apple cider vinegar 1 tbsp (20 g); Dijon mustard 1 ½ tbsp (20 g); Sugar 2 tsp (10 g); Chives to taste - minced; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Homemade Coleslaw

To make the cabbage and carrot salad, start by peeling the carrots 1. Grate the carrots using the large holes of a box grater 2 and cut the red cabbage in half 3.

Cut the cabbage into 4 wedges, remove the tougher core, and using a mandoline slice it into thin strips about 1/16 inch thick 4. Do the same with the green cabbage. Remove the outermost leaf, cut it in half first 5, then into 4 pieces and remove the core. Again, using the mandoline set to about 1/16 inch, slice into thin strips 6.

Now make the salad dressing. In a bowl combine the plain natural yogurt 7, then add the mayonnaise 8 and finally the Dijon mustard 9.

Now add tanginess with the apple cider vinegar 10, then add the sugar 11 and the chopped fresh chives 12.

Stir well to combine all the ingredients 13 and set the dressing aside. In a large bowl combine the green cabbage and the red cabbage 14, then add the carrots 15, season with salt, and mix.

Now pour all the dressing into the bowl 16 and gently mix with a spoon to combine all the ingredients with the sauce 17. Your cabbage and carrot salad is ready to be served 18!

Storage

Cabbage and carrot salad keeps for 1 day in the refrigerator; it cannot be frozen.

Tip

With a quarter of a cabbage you already get a good amount of coleslaw, so don’t make too much ahead of time—or if you want to make more, don’t dress it all with the sauce so the vegetables don’t lose their crunch.

For the translation of some texts, artificial intelligence tools may have been used.

Homemade Coleslaw

PRESENTATION

INGREDIENTS

How to prepare Homemade Coleslaw

Storage

Tip

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