Creamy Coleslaw

RecipenKitchen Recipe 20 min · Serves 6 · American

Why make it A cool, crunchy cabbage and carrot salad in a tangy, lightly sweet dressing. It comes together in 20 minutes and pairs well with anything fried, grilled or barbecued.

You’ll need

Serves 6 500 g green cabbage, cored and very thinly shredded 2 medium carrots, peeled and coarsely grated 2 spring onions, thinly sliced ½ tsp fine salt, for salting the cabbage ½ cup mayonnaise 3 tbsp plain yogurt, thick and full-fat 1½ tbsp white vinegar or apple cider vinegar 1 tbsp sugar + 4 more in the full recipe

1 Step 1 of 6 Toss the shredded cabbage with the salt in a large bowl and let it sit for 10 minutes. The cabbage will soften slightly and release some water.

2 Step 2 of 6 While the cabbage rests, whisk the mayonnaise, yogurt, vinegar, sugar, mustard, celery seeds and pepper in a small bowl until smooth and the sugar has dissolved.

3 Step 3 of 6 Tip the cabbage into a colander, press down firmly with your hands and drain off the liquid. Return it to the dry bowl.

4 Step 4 of 6 Add the carrots and spring onions to the cabbage and pour over the dressing. Toss well until every strand is evenly coated.

5 Step 5 of 6 Taste and adjust with a little more salt, sugar or vinegar until it is creamy, tangy and slightly sweet. The last step is in the full recipe.

Cook’s tip Shred the cabbage as finely as you can; thin strands soak up the dressing and are easier to eat.

Creamy Coleslaw

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