At its core, coleslaw is a cabbage salad in a creamy dressing, most commonly made from mayonnaise. The perfect side dish for a barbeque or alongside a grilled protein, or with some smoked pulled pork. This recipe takes the humble coleslaw and adds a bunch of other veg which pairs well with cabbage, and rather than the mayo, we use a healthier yoghurt-based dressing.
Now if you're not a fan of yoghurt, you can totally sub it out for a mayonnaise-based dressing - I have instructions below - but if you've never tried a yoghurt dressing with coleslaw you should give it a go - the tang of the yoghurt really brings a new dimension to an old classic, not to mention it's significantly healthier!
What is Coleslaw?
Coleslaw is a salad or side dish that typically consists of shredded or finely chopped cabbage mixed with various ingredients, and a dressing generally made from mayonnaise and vinegar or lemon juice. It can also include other ingredients like carrots, onions, sugar, salt, and various seasonings and herbs.
My Favourite Coleslaw takes this to a new level, adding flavour makers like apples, fennel, parsley and mint. For a healthier dressing, I also use yoghurt rather than mayonnaise. You do you though, if you prefer a mayonnaise dressing go for it - instructions are below.
My Favourite Coleslaw Ingredients
- Red cabbage and green cabbage form the base of the salad. If you just want to use one colour, go for it, but I always like to get as many different coloured vegetables in my diet as I can.
- Red onion and scallions bring a mild onion flavour to the coleslaw and a little bit of sweetness.
- Apples and fennel bring sweetness and crunch, and the fennel brings a mild aniseed taste to the mix.
- Carrots give a good contrasting colour and taste to the dish.
- Parsley and mint bring great herby notes to the salad.
For the dressing
- Extra virgin olive oil
- Dijon mustard
- Juice of a lemon
- Yoghurt
- Salt & pepper
The dressing ingredients combine to make a tasty and low-calorie alternative to a mayonnaise-based dressing. You can absolutely use mayonnaise instead if that's your preference.
How to make My Favourite Coleslaw
- Grate veg - use the coarse grater on a mandolin, box grater or food processor to grate the cabbage, fennel, carrot, red onion, apple, and place in a large mixing bowl.
- Roll the mint up like a cigar and slice it. Add it to the mixing bowl.
- Gather the parsley together and finely slice it, including the stems, and add to the mixing bowl.
- Finely slice the scallions and add to the mixing bowl.
- Now make the dressing. Add the extra virgin olive oil, dijon, lemon juice, yoghurt and salt and pepper to a small mixing bowl (1) and mix well to combine (2).
- When you're ready to eat, dress the coleslaw with the dressing and mix well to combine.
Do I have to use red and green cabbage?
No, you can use one or the other if you prefer. You could also use other types of cabbage - experiment and make this your own.
Can I make coleslaw in advance?
Yes, coleslaw can be made in advance. It can taste even better after the flavours have melded together in the refrigerator for a few hours or overnight. Ideally dress It before serving, particularly if using the yoghurt dressing.
What to do with leftovers?
Coleslaw can typically be stored in the refrigerator for 3-5 days. Be sure to keep it covered to prevent it from drying out or absorbing strong odours from the fridge.
What to serve with My Favourite Coleslaw
Coleslaw is a versatile salad that pairs well with a variety of mains. It's often served with barbecue, fried chicken, sandwiches, hot dogs, and grilled meats.
You could try it with some of my recipes:
- Pulled pork
- Smoked pulled pork
I don't like yoghurt? What's a different dressing?
Follow the recipe for the dressing, but change out the yoghurt for mayonnaise and omit the extra virgin olive oil. You might also like to add a little sugar to sweeten it.
My favourite coleslaw
- 350g green cabbage see note 1
- 350g red cabbage see note 1
- 1/2 fennel bulb or 1 baby fennel
- 1/2 red onion
- 2 carrots peeled
- 8g mint leaves
- 15g parsley
- 2 scallions
- 200g Greek yoghurt you can use mayonnaise; see note 2
- 1/4 cup extra virgin olive oil
- Juice of a lemon
- 4 tsp Dijon mustard
- Salt and pepper, to taste
- Grate the veg - use the coarse grater on a box grater, mandolin or food processor and grate the red and green cabbage, fennel, red onion, and carrots. Place into a large mixing bowl.
- Chop mint - roll the mint into a cigar and finely slice, add to the bowl.
- Slice parsley - finely slice the parsley (including the stalks) and add to the bowl.
- Slice scallions - finely slice the scallions and add to the bowl.
- Make dressing - Make the dressing. Into a separate bowl, add all the dressing ingredients and stir well to combine.
- Dress the salad, ideally prior to eating.
- Cabbage - you can use one type of cabbage or another altogether, I.e. sub the red and green for Savoy cabbage. Do what makes you happy and make the recipe your own!
- Mayonnaise dressing - to make a mayonnaise based dressing, sub the yoghurt for mayonnaise and omit the extra virgin olive oil.
