Go Back

Crunchy coleslaw

This crunchy coleslaw is a healthy version, using yoghurt instead of mayo.  You can add carrots, fennel or turnip, celery  or celeriac to it!  Goes well with burgers, barbecued meat and fish or  in sandwiches with cold meat. It takes just a few minutes to make it!
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ white cabbage
  • 1 handful of radish
  • 1 bunch of spring onions
  • 1 Tbsp Dijon mustard
  • 3 Tbsp Greek yoghurt or half-fat crème fraîche
  • ½ tsp agave syrup or honey
  • juice of ½ lemon

Method
 

  1. Finely shred the cabbage and the radishes. Finely chop the spring onions.
  2. Season with salt and pepper.
  3. Mix the yoghurt with the mustard and the honey, then add enough lemon juice to your liking.
  4. Pour this over the vegetables, toss well. Taste and adjust the flavours - you might need more lemon juice or honey. Let the salad sit for 15-30 minutes before serving, if you can.