Creamy Coleslaw
This creamy coleslaw features a perfect balance of mayo and Greek yoghurt, resulting in a tangy, crunchy side dish that holds up well for meals and gatherings.
Ingredients
Vegetables
- 1 medium white or green cabbage (about 900g), core removed and finely shredded Choose a firm, pale-green head for best crunch.
- 2 large carrots, peeled and coarsely grated
- 1 small red onion, very finely sliced or minced Soaking in ice water can mellow the flavor.
Dressing
- 150 g good-quality mayonnaise Use full-fat for the best mouthfeel.
- 100 g Greek yoghurt or soured cream For extra tang, use soured cream.
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard Helps emulsify the dressing.
- 1-2 tablespoons caster sugar Adjust to taste.
- 1/2 teaspoon celery salt (optional) Recommended for added flavor.
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation
- Finely shred the cabbage, grate the carrots, and slice the red onion very thinly. Place all the prepared vegetables in a large mixing bowl.
- For extra crunch, sprinkle 1/2 teaspoon fine sea salt over the shredded cabbage and toss. Let it rest in a colander for 30–60 minutes to draw out excess moisture.
- After resting, press handfuls of cabbage to squeeze out moisture, then pat dry with a clean towel.
Make the Dressing
- In a medium bowl, whisk together the mayonnaise, Greek yoghurt (or soured cream), apple cider vinegar, and Dijon mustard until smooth.
- Add 1–2 tablespoons caster sugar, celery salt if using, and black pepper. Adjust seasoning to taste.
Combine and Chill
- Pour the dressing over the prepared vegetables and mix gently until everything is evenly coated.
- Cover the bowl and chill for at least 1 hour before serving to let flavors meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For the best texture, store dressing and vegetables separately until ready to combine.