I don’t know about you, but I tend to think of coleslaw as a summer dish. I guess because it is essentially a salad, but it’s a salad that can be enjoyed pretty much anytime of the year. This version uses a mixture of red cabbage, celeriac, carrot and onion. The vegetables are tossed in a mayonnaise dressing lightened with the addition of natural yogurt. If you like, you can add a couple of thinly sliced crisp green apples. Granny Smiths would be perfect.
Coleslaw is really simple to make, and is even quicker to prepare if you have a food processor with slicing and grating blades, although that does make for extra washing up. I tend to make rather a lot which makes it ideal when entertaining and it will keep in the refrigerator for several days. In the winter I like to serve coleslaw with baked potatoes and cold meat, which makes this the absolute perfect dish for boxing day.
- ½ red cabbage about 400g
- 1 small celeriac about 400g
- 3 carrots about 200g
- 2 apples optional
- 125 ml Greek style natural yogurt
- 125 ml mayonnaise
- 1 –2 tbsp whole grain mustard
- salt and freshly ground black pepper
Cut the cabbage into wedges. Remove the tough core and discard and then finely shred the cabbage. Place in a large mixing bowl.
Peel the celeriac (this is best done with a small sharp knife) then coarsely grate the celeriac and the carrots and add to the bowl.
Peel, core and thinly slice the apples (if using). Toss the apples together with the prepared vegetables.
In a small bowl, combine the yogurt, mayonnaise, mustard, salt and pepper. Pour over the vegetables and toss together to mix well.
Chill until ready to serve.
Recipe NotesNot suitable for freezing.