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Nutrition: per serving

  • kcal192
  • fat13g
  • saturates4g
  • carbs8g
  • sugars8g
  • fibre3g
  • protein11g
  • salt0.74g
    low
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Method

  • step 1

    Cut the cabbage in half, then cut it into quarters. Remove and discard core, then thinly shred cabbage. Put into a large mixing bowl. Add the carrot, onion, mayonnaise, yogurt and mustard. Snip in most of the chives.

  • step 2

    Mix coleslaw well with your hands, making sure every bit of salad is coated in the dressing. Season, then cover and chill or serve sprinkled with the cheese and the remaining chives.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.7 out of 5.9 ratings

gwynethuae

A star rating of 5 out of 5.

I have made this once for a buffet and will make again. Everybody loved it and said it was so different ( and better) than supermarket coleslaw. I did use less onion and full fat cheese and Greek yogurt, so maybe that is why it was so good.

saph-saph

A star rating of 3 out of 5.

This got very mixed reviews, wouldn't make it again, but not a disaster!

healthycook

A star rating of 5 out of 5.

A real favourite, delicious and easy to make. I left out the red onion and subsituted spring onions cut finely. I have made it for picnics and lunches at home. The cheese gives it an extra taste (didn't use quite the quantites) and the sauce is great too. A great recipie.

traywatson

A star rating of 5 out of 5.

Absolutely delicious - so quick and easy to make! Made it for a picnic, but omitted the mustard because I had made some leek and mustard quiches. My friends loved this!

amyfaye388

Just made this now in preparation for our Royal BBQ tomorrow, and I am struggling to put it in the fridge because I can't help but pick at it!! Simply gorgeous, the dressing beats any shop bought coleslaw, I actually added more red onion and a good quality Dijon helps!!

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