MY EVERYDAY COLESLAW
4 People
84 Cals
MY EVERYDAY COLESLAW
4 People
84 Cals
About the recipe
This is the kind of salad that instantly makes everything taste better.Inspired by beautiful European-style deli salads and traditional Polish flavours, this everyday coleslaw is light, crunchy, creamy and packed with flavour from fresh herbs, dill pickles, capers and a tangy yoghurt dressing.Unlike heavy traditional coleslaw, this version feels fresh and vibrant while still being incredibly satisfying. It’s perfect served alongside grilled chicken, fish, schnitzel or piled generously into sandwiches and wraps. For a plant based option this salad is delicious with tender soft chickpeas folded through and its lasts for days, so great for meal prep during the week.The combination of cabbage, fresh herbs and yoghurt also makes this salad wonderfully nourishing. Cabbage is naturally rich in fibre, vitamin C and gut-loving plant compounds, while Greek yoghurt adds protein and beneficial probiotics for digestive health. Fresh dill, lemon and olive oil bring brightness, healthy fats and beautiful Mediterranean-inspired flavour.Simple. Affordable. Delicious.The kind of recipe you’ll make once… then crave on repeat.
Nutrition Per Serving
84
Calories
4g
Fat
1g
Saturates
6g
Sugars
167mg
Salt
3g
Protein
11g
Carbs
6g
Fibre
Ingredients
- ½ green cabbage finely shredded
- 1 small carrot finely shredded
- 2 spring onions finely sliced
- 2 tbsp gherkins or dill pickles finely chopped
- 1 tbsp capers
- 2 tbsp fresh dill or parsley chopped
- Juice ½ lemon
- Sea salt + white pepper
DRESSING
- 3 tbsp Greek yoghurt
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tsp raw honey or maple syrup
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
Method
- Place the cabbage into a mixing bowl.
- Squeeze over the lemon and add the pinch of salt.
- Massage the cabbage for 1 minutes to tenderise the cabbage fibres and make it delicious to eat. This is my secret to the best coleslaw.
- Add the carrot, spring onion, pickles, capers and herbs to the cabbage and set aside to make the dressing.
- In a small bowl, whisk together the Greek yoghurt, vinegar, honey, Dijon mustard, white pepper, olive oil and lemon juice until smooth and creamy.
- Pour the dressing over the coleslaw and toss well until everything is evenly coated.
- Allow the coleslaw to sit for 10–15 minutes before serving so the flavours can develop beautifully.
- Serve chilled or at room temperature.
NOTES + INSPIRATION
Add a spoonful of sauerkraut for a more traditional Polish-inspired variation. Delicious with grilled salmon, roast chicken, schnitzel or tucked into wraps with avocado or hummus. Greek yoghurt keeps the dressing lighter while adding protein and gut-friendly probiotics. For a richer version, substitute half the yoghurt with mayonnaise. This recipe is naturally gluten-free and packed with fibre, making it perfect for easy lunches and meal prep. STORAGE
Store in an airtight container in the fridge for up to 4 days. The flavours become even more delicious as the salad lightly marinates.
Add a spoonful of sauerkraut for a more traditional Polish-inspired variation. Delicious with grilled salmon, roast chicken, schnitzel or tucked into wraps with avocado or hummus. Greek yoghurt keeps the dressing lighter while adding protein and gut-friendly probiotics. For a richer version, substitute half the yoghurt with mayonnaise. This recipe is naturally gluten-free and packed with fibre, making it perfect for easy lunches and meal prep. STORAGE
Store in an airtight container in the fridge for up to 4 days. The flavours become even more delicious as the salad lightly marinates.
