When I hear the word ‘coleslaw’, images of tiny foam KFC takeout containers and memories of the-morning-after stomach pains are automatically conjured in my mind.
I am willing to bet good money that you guys all know precisely what I’m talking about and share my mixed feelings towards these nasty/yummy little food bombs. Don’t deny it.
The coleslaw of our past, despite being a favourite, was soggy, overly sweet and drenched in obscene amounts of heavy (and quite questionable) mayonnaise dressing.
Thankfully, things don’t have to stay that way… because coleslaw, when done correctly, can be nothing but crunchy, healthy, tangy deliciousness. It is filled with such an abundance of nutritious ingredients and fiber, so I feel like it is about time we stop negating all this goodness with such terribly unhealthy dressings and give it the love it truly deserves.
I have come up with a way to get rid of the mayonnaise altogether, without compromising any of the flavor or creaminess. The answer lies in yoghurt. Preferably (but not necessarily) Greek.
The next time you have a barbeque or feel the need to shake things up a bit in the salad department, give this recipe a go. I guarantee you will find a newfound love for coleslaw, in all its crisp, fresh, surprisingly addictive glory.
And best of all? Zero guilt.
Coleslaw: a Makeover
boring, heavy old coleslaw gets a refreshing new makeover in this healthy yet equally addictive version. no added guilt.
Author: Noha Serageldin
Recipe type: Salad
- FOR THE SALAD
- • ¼ a head of red or white cabbage (or a mixture of both), finely shredded
- • 1 green apple (unpeeled), coarsely grated or cut into matchsticks
- • 2 carrots, coarsely grated
- • 5 spring onions, finely sliced
- FOR THE DRESSING:
- • 200g yoghurt (preferably Greek)
- • Juice of half a large lemon (or 1 small)
- • 1½ tsp honey
- • 1 tsp grainy mustard (or regular if preferred)
- • 3 tbsp apple cider vinegar
- • 2 tbsp olive oil
- • Salt & pepper to taste
- Place all salad ingredients in a large bowl. This can be prepared ahead of time and covered and stored in the fridge, except for the apple because it will brown. So make sure you only grate the apple just before dressing the salad.
- Place all dressing ingredients in another bowl and whisk together until well combined. Pour over the salad and toss to combine.
This salad keeps exceptionally well in the fridge, even after dressed, up to one day.