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Nutrition: per serving

  • kcal151
  • fat4g
  • saturates1g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein2g
  • salt0.15g
    low

Method

  • step 1

    Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.

  • step 2

    Will keep in the fridge for up to 3 days.

RECIPE TIPS
EMMA SAYS...

Shop-bought coleslaw often comes laden with a gloopy mayonnaise. I’ve used yogurt instead, which gives a nice tang and makes it that bit healthier.

Recipe from Good Food magazine, August 2007

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Comments, questions and tips (61)

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Overall rating

A star rating of 4.4 out of 5.73 ratings

nichojb

Delicious. My thanks to PaperCook as addition of sultanas and apple really improved the texture and flavour.

PaperCook

A star rating of 5 out of 5.

Add a finely chopped apple and a handful of sultanas to bring some sweetness.

lorna.t

A star rating of 5 out of 5.

I halved the amount of greek yoghurt and replaced the white cabbage with red cabbage. And used 1tsp of dijon mustard. It was a great hit with the family!

staticgirl1

Edit: The star feature was playing up, but I'd give this 2-3 stars.

I had this with veal, mashed potato and green veg, however I wasn't a fan - I found the yoghurt overpowered it. I added more mustard and mayonnaise, and the sweet taste of the plain yoghurt still came through.

I could eat it - I…

annita321

You probably used the wrong yoghurt , natural Greek yoghurt would probably be better.

Twinklebum99

A star rating of 5 out of 5.

Made with red cabbage and only yoghurt with Dijon and a pinch of smoked paprika and it was delicious! I will definitely make again

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